Fill in the Blanks (Reading & Writing)

Small artisan bakeries have —growngrowgrowinggrows in popularity as customers seek out sourdough loaves made with traditional, slow-fermentation methods. Unlike large industrial producers, these bakeries typically —proveprovingprovedproves their dough for at least twenty-four hours to develop flavour and texture. Many also source flour from local mills to support —nearbynearnearingnearest farming communities.