Process used to make bread rise lactic acid fermentation or alcoholic fermentation?

Here's why:

* Yeast, a type of fungus, is added to bread dough.

* Yeast consumes sugars in the dough and produces carbon dioxide (CO2) and ethanol (alcohol) as byproducts.

* The CO2 gas gets trapped within the dough, causing it to expand and rise.

* The ethanol evaporates during baking, leaving behind the characteristic aroma of bread.

Lactic acid fermentation is a different process used in making products like yogurt, cheese, and sauerkraut. It involves bacteria that convert sugars into lactic acid, giving these foods their characteristic sour taste.