“Our bread is not au levain [from a starter],” Madame Risler explained. “We like to use a very small amount of dry yeast. We let the dough rise slowly — for eight hours. . . . That way the ...

While I still sometimes make loaves that don't rise perfectly, they're always soft and enjoyable to eat (unlike the dense ...

I've also adapted the slow-rise, no-knead approach to come up with a variety of excellent and easy home-style breads, including the all-purpose light wheat loaf, cinnamon-raisin bread (great for ...

When it comes to food debates, some people may be interested in the health score on a particular sandwich staple: Bread. If you’re wondering about white bread, whole wheat, or whole grain bread ...

Whole wheat bread is made with commercial yeast, which results in a faster rise time, a milder flavor, and a softer texture.

Here's why white bread is so sought after, how it differs from other types of bread and why it seriously lacks nutritious ...

Holding a copy of his seventh book, Slow Rise, I pondered its ... offers a kind of Sapiens-with-wheat, albeit one that doesn’t go back quite so far. Still: bread is life, life is bread.

I know this is a scary venture at first, so I want to give you an easy whole wheat bread recipe that I believe ... The main reason that yeast breads fail to rise is because the liquid used in ...