Yeast dough

Fluffier bread
''Bread dough that's been left over for a while then tastes and reacts differently when cooked. Sometimes it makes the whole bread inflate and taste better, sometimes it makes it disgusting, moldy and bitter. Noone know by what mysteries this happens, but some bakers noticed that by keeping a sample of good dough to mix with the fresh one of the next batch, you could achieve consistency and get the same flavor and fluffyness. This new technique would improve our break making.''

Potential Requirements

 * Unknown at the moment.