<span>Alcohol fermentation produces carbon dioxide gas as a by-product, and this is why alcohol fermentation is more suitable for baking. Alcohol fermentation occurs when breads are made. The carbon dioxide gas is what creates tiny air bubbles within the dough and makes bread be the light consistency we are used to. In contrast, bread made without yeast (alcohol fermentation) is very flat.</span>
<span>''Science is the </span>study<span> of the </span>world around<span> us''.</span> The steps are explore, ask questions, and formulate a response to what your making and observation of.
