Yeast makes bread rise with tiny gas bubbles
Yeast ferments sugars in dough, producing carbon dioxide gas that inflates tiny bubbles, making bread rise and giving it its characteristic light and airy texture.
The fluffy texture of bread comes from yeast, a microscopic fungus that ferments sugars in dough. This process creates carbon dioxide gas, which gets trapped in the dough's gluten structure, causing it to expand and rise. Think of it as tiny balloons inflating your bread!
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