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 a material substratum by having gained (or lost) the essential property that formally defines substances of that kind (in the secondary sense). Examples of such a substantial change include not only conception and dying, but also metabolism, e.g., the bread a man eats becomes the man. On the other hand, in accidental change, because the essential property remains unchanged, by identifying the substance with its formal essence, substance may thereby serve as the relative subject matter or property-bearer of change in a qualified sense (i.e., barring matters of life or death). An example of this sort of accidental change is