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| a substance used to produce fermentation in dough or a liquid | |||
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| a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey | |||
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| a leaven of dough in which fermentation is active; used by pioneers for making bread | |||
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| any of various single-celled fungi that reproduce asexually by budding or division |