Bread Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), then loaves are formed, and (after an
Substance theory and consistency to our ideas". Substance, overall, has two sets of qualities that define it, and how we perceive it. These qualities rush to our minds which must organize them. As a result, it creates a substratum for each object to which it groups related qualities. Two irreducible concepts encountered in substance theory are the "bare particular" and "inherence". In substance theory, a bare particular of an object is the element without which the object would not exist, that is, its substance, which exists independently from its properties, even if it is impossible for it to lack properties entirely. It