The tradition & historical record
1 min read · 2 sourcesPores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb. 1
The text above is adapted from the Wikipedia article “Pore (bread)”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
pore is air pocket in bread, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 1 external register, which can be verified through the citation. 2