1. The sediment or dregs left at the bottom of a container, especially of yeast or lees from fermented liquids used in baking or brewing.
Usage: chiefly historical or regional; often used in plural form

Examples

• The baker saved the emptins from the previous batch of beer to use as a leavening agent.
• Emptins were commonly used in colonial American baking before commercial yeast became available.
• She poured off the clear liquid and collected the emptins at the bottom of the barrel.
• The recipe called for a cup of emptins to help the bread rise properly.
• Brewers would often sell their emptins to bakers who needed them for their dough.