During the fermentation process, bread dough goes through some important changes. Here’s what happens:

1. Yeast Activity:

   • Yeast is a tiny living thing that helps bread rise.
   • It changes sugars into carbon dioxide gas and a little alcohol.
   • Just 1 tablespoon of yeast can make enough dough for about 4 cups of flour.

2. Gas Production:

   • For each gram of sugar the yeast eats, it makes about 0.5 to 0.6 grams of carbon dioxide.
   • This gas forms bubbles in the dough, making the bread light and fluffy.

3. Flavor Development:

   • While the dough is fermenting, it develops lots of flavors.
   • In fact, around 40% of the flavor in bread comes from this fermentation process.

4. Dough Volume Increase:

   • With the right fermentation, the dough can grow to be 2 to 3 times bigger than it was at first.

These changes help make the bread taste better and feel nice when you eat it.