Leavened bread

Two lovely loaves of starter-leavened sourdough bread Although this bread does not have the tangy flavor of a San Francisco sourdough, it is leavened only using the yeast in a sourdough starter. It's more of a hearty French bread with a nice chewy crust and a moist, tender interior. My boys use it for toast and panini. I just eat it with butter, even though I shouldn't eat any of it. I'm not really feeling like elaborating on this. I really just wanted to have the recipe here at my…

Bread Jesus Ate is a traditional dish based on the biblical description of what Jesus ate during his lifetime. It is said that this was the most common type of food in ancient times, and it played an important role in religious ceremonies.

A leaven is the name of an ingredient used to activate dough fermentation. Yeast is the most common levain, with sourdough a close second, but there are others that are worth using as well... Leavens For Baking | Beginner's Guide to Leavens For Baking | Leavens For Baking Bread|Bread Baking

The Week of Unleavened Bread starts Monday evening. Freshen up on some of the lessons of matzah here.

Yeast leavens bread and creates a light texture. And two of the most common yeasts, active dry and instant, produce extremely similar results. However, they are different ingredients and need to be used in different ways.

You will read here 21 brilliant ideas to use leftover bread. Bread is one of the most consumed food in the world. In many cultures around the world, bread is considered sacred and never thrown away as according to their beliefs, throwing away stale bread is a sin that can lead to bad luck and

Make this easy lavash recipe for a slightly leavened, Armenian flatbread with a soft, pliable texture and rustic, Old World flavor.

Sangak or nân-e sangak is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. #bread

Still Sunday & Co. on Instagram: "This sunny afternoon deserves a beautiful airy Dean & DeLuca Pain Au Levain, entirely handmade and fermented for 72 hours. 100% naturally leavened with sourdough cultures. This lovely bread's rich flavor is only mildly tangy. With its wonderfully open crumb, it's great alongside soup, stew, or pasta; and also makes a delicious sandwich."

All my sourdough recipes come with inspiration from my favorite sourdough baker, Melissa Richardson and her indispensable books, including Beyond Basics with Natural Yeast. For my own health, I use whole grain flours in my bread products. You may substitute baking or bread flour, if you prefer.