Unleavened bread, like roti, is popular in many cultures. Typically, it only needs two or three ingredients, depending on how ...

Soda bread on cutting board. Say you’ve been baking bread for more than 20 years; if you’re like me, there’s no nourishment comparable to a fresh loaf of dill bread, still warm from the oven.

On the second day of my salt-rising bread experiment, ... Rather than risk being left without bread should their yeast supply run out, rural cooks devised a plan B. Article content.

The experiment’s goal is to reveal how sourdough starter communities form over time, and to understand how factors like geography and the kind of flour used impact these communities. You’ll learn how ...

Seamus Blackley/TwitterA researcher-slash-baker successfully baked a sourdough loaf from 4,500-year-old yeast. Bread has been a common staple for many cultures around the world since ancient times ...

The yeast microbes had been asleep for more than 5,000 years, buried deep in the pores of Egyptian ceramics, by the time Seamus Blackley came along and used them to bake a loaf of bread.