It was this discovery that led up to the modern
bread-making processes, in which substances known as _leavening agents_,
or _ferments_, are used to make bread light, or porous. Chief among the
substances is yeast, a microscopic plant that produces fermentation
under favorable conditions.
Indeed, so important is this ferment that, in the United States,
whenever the term _bread_ is used alone it means _yeast_, or _leavened_,
_bread_, whereas, when other leavening agents are used, the bread is
referred to as _hot bread_, or _quick bread_, as is fully explained in
another Section. It will be well to note this fact, for in all cases
throughout these cookery lessons yeast, or leavened, bread is always
meant when the term bread is used alone.
3. References in the history of the ancient Hebrews show that bread made
light by means of fermentation was known thousands of years ago, but it
was not until after the accidental discovery of the action of yeast that
the making of wholesome and digestible bread became possible. Through
this important advance in the making of bread came a demand for better
grains and more improved methods of making flour. Indeed, so much
attention has been given to these matters that at present the three
important processes relating to bread-making--the raising of wheat, the
milling of flour, and the manufacture of yeast--are carefully and
scientifically performed.
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