leavened dough
Famian was discovered by chance in the process of developing pasta. The history of using yeast to famian has been 5000 years.
Flourishing refers to the process in which the dough is allowed to fully propagate and produce gas under certain temperature and humidity conditions, so as to promote the dough to expand.
When yeast converts starch into sugar and consumes it in an aerobic environment inside the dough, it will release carbon dioxide gas.