What makes bread doe rise?

* Yeast consumes sugar: Yeast is a living organism that feeds on sugars. When you mix flour, water, and yeast, the yeast starts to consume the sugars present in the flour.

* Yeast produces carbon dioxide: As the yeast consumes sugar, it produces carbon dioxide gas as a byproduct of its metabolism.

* Carbon dioxide bubbles form: The carbon dioxide gas gets trapped within the dough, creating tiny bubbles.

* Gluten traps the bubbles: Gluten, a protein found in flour, forms a network of elastic strands. This network holds the carbon dioxide bubbles, causing the dough to expand and rise.

* Proofing: This process of rising is known as proofing. During proofing, the dough continues to rise until it reaches its desired size and texture.

In addition to the yeast, other factors contribute to bread dough rising:

* Warmth: Yeast works best at warm temperatures (around 70-80°F). Warmer temperatures speed up the yeast's metabolism, leading to faster rising.

* Moisture: Yeast needs moisture to survive and thrive. The water in the dough provides this necessary moisture.

* Time: The time it takes for dough to rise depends on the type of yeast used, the temperature, and the amount of sugar available.

Important Note: Some breads, like sourdough, rely on naturally occurring bacteria in addition to yeast for rising. These bacteria also produce carbon dioxide and contribute to the flavor of the bread.