Final answer:
It is true that yeast dough should be allowed to rise in a lightly greased bowl, as yeast acts on sugar to produce carbon dioxide gas, which causes the dough to expand and become light and fluffy.
Step-by-step explanation:
The statement is true: it is a common practice to allow yeast dough to rise in a lightly greased bowl. This process relies on the action of yeast on sugar, where the yeast ferments the sugar and produces carbon dioxide gas, causing the dough to expand.
As the dough rises, the carbon dioxide gets trapped, forming bubbles that make the dough light and fluffy. This is an essential step in bread making to achieve the desired texture of the product.
Historically, making artisanal breads involved capturing wild yeasts from the air, which could be unpredictable and result in many batches being discarded due to the variable nature of wild yeast strains. Modern yeast strains provide a more reliable leavening under various conditions and contribute to the pleasant smell and taste of freshly-baked bread, celebrated for its light and airy texture.