Yeast vs. Molasses — What's the Difference?

A microorganism used in fermentation.

A byproduct of sugar extraction.

A fungus that can be used in alcohol production.

A rich source of minerals.

A biological leavening agent.

A component in animal feed.

A nutritional supplement.

A dark, thick syrup produced from refining sugar.

An ingredient in baking that produces carbon dioxide.

A flavor enhancer in baking.

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized.

Molasses () or black treacle (British English) is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant.

A microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.

A thick syrup produced in refining raw sugar and ranging from light to dark brown in color.

Any of numerous fungi that exhibit a one-celled growth form and reproduce by budding, including certain candidas that can cause infections in humans.

Any of various thick syrups made from juice extracted from the fruits or stalks of certain plants

Froth consisting of yeast cells together with the carbon dioxide they produce in the process of fermentation, present in or added to fruit juices and other substances in the production of alcoholic beverages.

A thick, sweet syrup drained from sugarcane, especially (North America) the still thicker and sweeter syrup produced by boiling down raw molasses.

A powdered or compressed commercial preparation of yeast cells, used chiefly as a leavening agent or as a dietary supplement.

(US) Any similarly thick and sweet syrup produced by boiling down fruit juices, tree saps, etc., especially concentrated maple syrup.

An agent of ferment or activity

(figurative) Anything considered figuratively sweet, especially sweet words.

An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.

Plural of molass: whiskey made from molasses.

A single-celled fungus of a wide variety of taxonomic families.

Synonym of molass: whiskey made from molasses.

A true yeast or budding yeast in order Saccharomycetales.

(geology) molasse

Candida, a ubiquitous fungus that can cause various kinds of infections in humans.

(obsolete) molass: becomes drunk from molass.

(figuratively) A frothy foam.

The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.

To ferment.

Thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining

(of something prepared with a yeasted dough) To rise.

To exaggerate.

The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.

Spume, or foam, of water.

A form of fungus which grows as individual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth.

A commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey

Molasses is used as a sweetener and flavor enhancer in dishes like baked goods and sauces.

Yeast is primarily used as a leavening agent in baking.

Yes, yeast is a living organism and needs to be activated, usually by warm water.

Molasses adds a rich, slightly bitter flavor that enhances the overall taste profile of food.

Yes, yeast is also used in brewing to ferment alcohol.

Yeast is high in B vitamins and can act as a probiotic.

Yes, molasses can replace sugar in recipes, providing a different flavor and increased moisture.

Yeast ferments sugars and produces gas, which helps to leaven and lighten the texture of baked goods.

Molasses is sweet with a slightly bitter undertone.

Blackstrap molasses is a type of molasses that is particularly rich in minerals and has a more bitter flavor.

Yeast should be stored in a cool, dry place and can be refrigerated or frozen for longer shelf life.

Yes, molasses comes in varieties such as light, dark, and blackstrap.