Bread machine as will any dough with unusually large amounts of liquid (such as ciabatta). Generally, homemade bread goes stale faster than bread from a commercial baker because the former does not include preservatives. However, it is possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise. Sourdough contains a symbiotic culture of yeast and lactobacteria; the yeast provides some flavor as well as carbon dioxide to provide lift, while lactic acid produced by sourdough's lactobacteria greatly preserves bread, as well as affecting its flavor, while
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