<P> Salt is often added to enhance flavor and restrict yeast activity . It also affects the crumb and the overall texture by stabilizing and strengthening the gluten . Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20 - minute rest to allow the dough to autolyse . </P> <P> Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread . Most bread eaten in the West is leavened . </P> <P> A simple technique for leavening bread is the use of gas - producing chemicals . There are two common methods . The first is to use baking powder or a self - raising flour that includes baking powder . The second is to include an acidic ingredient such as buttermilk and add baking soda; the reaction of the acid with the soda produces gas . Chemically leavened breads are called quick breads and soda breads . This method is commonly used to make muffins, pancakes, American - style biscuits, and quick breads such as banana bread . </P> <P> Many breads are leavened by yeast . The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages . This yeast ferments some of the carbohydrates in the flour, including any sugar, producing carbon dioxide . Commercial bakers often leaven their dough with commercially produced baker's yeast . Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture . Many artisan bakers produce their own yeast with a growth culture . If kept in the right conditions, it provides leavening for many years . </P>

Bread is made with microbes found naturally on the grains of wheat