| Display title | Baker's yeast |
| Default sort key | Baker's yeast |
| Page length (in bytes) | 29,068 |
| Namespace ID | 0 |
| Page ID | 194685 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of page watchers | 83 |
| Number of page watchers who visited in the last 30 days | 2 |
| Number of redirects to this page | 7 |
| Counted as a content page | Yes |
| Wikidata item ID | Q911712 |
| Local description | Yeast used as a leavening agent in baking |
| Central description | strains of yeast commonly used as a leavening agent in baking |
| Page image |  |
| Page views in the past 30 days | |
| Edit | Allow all users (no expiry set) |
| Move | Allow all users (no expiry set) |
| Page creator | Mkweise (talk | contribs) |
| Date of page creation | 03:37, 11 March 2003 |
| Latest editor | Dholt123 (talk | contribs) |
| Date of latest edit | 21:22, 4 May 2024 |
| Total number of edits | 618 |
| Recent number of edits (within past 30 days) | 0 |
| Recent number of distinct authors | 0 |
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