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
Triticeae glutens Triticeae glutens Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae. Seed glutens of some non-Triticeae plants have similar properties, but none can perform on a par with those of the Triticeae taxa, particularly the "Triticum" species (bread wheat, durum wheat, etc.). What distinguishes bread wheat from these other grass seeds is the quantity of these