What microorganism is in bread?

The main microorganism responsible for bread rising is Saccharomyces cerevisiae, commonly known as baker's yeast.

Here's how it works:

* Yeast consumes sugars in the flour and produces carbon dioxide as a byproduct.

* Carbon dioxide forms bubbles in the dough, causing it to rise.

* Heat from baking kills the yeast, but the bubbles remain, giving bread its light and airy texture.

While baker's yeast is the most important microorganism in bread, other microbes like lactic acid bacteria may also be present, contributing to the flavor and texture.