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
Tunisian bread riots of the state budget. The subsidies favored the wealthy as much as the poor. The decision was announced on 29 December 1983, and led to an immediate rise in the price of bread and flour. Prices went up by over 100%. The increase, the first in fifteen years, directly affected the poor. Some Tunisian families spent 80% of their food budget on bread and semolina. The subsidies were removed at a time of growing political tension. Leftist parties were becoming more popular, as were the Islamist movements, while members of the political elite were jostling for position in anticipation of