“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 ...

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 ...

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 ...

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 ...

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

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.

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