Dough | Bread

: A biological leavening agent that consumes sugars to produce carbon dioxide gas and ethanol, causing the dough to rise.

: During fermentation, the dough's pH typically drops from approximately 5.5 to 4.7, contributing to the "sour" profile in sourdough and affecting protein strength. See a sample recipe for a specific bread type. Understand the troubleshooting for sticky or dense dough. Explore the biochemistry of sourdough vs. commercial yeast. bread dough

: Primarily wheat flour, which contains the proteins glutenin and gliadin . When hydrated, these proteins link to form gluten , a stretchy, gum-like network. : A biological leavening agent that consumes sugars

: Beyond flavor, salt strengthens the gluten network and regulates yeast activity to prevent over-fermentation. these proteins link to form gluten