Bread contains a leavening agent. This is usually in the form of yeast. Yeast are living microorganisms that contain a type of gas. During baking, the yeast dies and releases gas. This causes the bread to rise and become light.
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You get a very bland bread, but try making croutons with it!
during the process of fermentation in bread making, sugars are converted into alcohols and carbon dioxide. The carbon dioxide will form bubbles which will be trapped in the gluten of the wheat causing the bread to rise. Because the fermentation process in bread ocurs in such a short amount of time, only small amounts of alcohol are made, which most of them will evaporate during the baking process, therefore you wont get drunk by eating bread
Then the dough wont rise during baking, so your making a hard biscut instead of bread.
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The microbe in bread is yeast. Yeast is a living substance and it is useful in bread because it respires and creates bubbles that makes the bread rise. this happens when the bread dough is left in a warm area to rise. The yeast also makes alcohol during this proses but this evaporates when the bread is cooked. the cooking proses also kills the yeast.
Turns into toast! When bread is heated, the warmth causes moisture inside the bread to turn to steam. If the bread is covered with a damp cloth, the steam will warm and soften stale bread, making it more appetizing. Uncovered bread will lose moisture as steam, resulting in dryer bread.
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So the bread you are making will rise and not be flat.
The salt in bread making improves the flavor of the bread and balances the action of yeast.
There is no bread without flour.
It eats the bread, it farts, and it makes the bread rise