Salt: The mineral that slows down the multiplication of yeast cells, regulates the fermentation process, and adds flavour to the loaf.

Wheat: The only cereal containing gluten, an elastic complex of starch and proteins that can retain carbon dioxide gas and stretch under pressure to form a structured loaf.

Water: The vital liquid that transforms starchy, powdery wheat into a glutinous framework that stretches during fermentation and coagulates during baking to form a loaf.

Yeast: A fungus that consumes sugars in flour and produces the carbon dioxide gas that makes bread rise: the agent of fermentation for a loaf.

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