When it comes to baking, there’s nothing more satisfying than baking bread from scratch. Hearty, crusty and so delicious, homemade bread is a real treat. But sometimes baking with yeast isn’t such a ...

If you're watching the clock, waiting for your bread dough to rise, but there's little to nothing happening, cold temperatures may be to blame. Winter baking often means sluggish yeast activity, which ...

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It's no secret that in the Bay Area we're spoiled with good bread. Artisan bakers like Acme, Tartine and Semifreddis provide the baguettes and batards that grace our dinner tables, and few consumers ...

Pearl Haines was making soap with her daughter, a kettle of hog’s fat boiling in the yard and autumn leaves swirling behind them, when Jenny Bardwell stopped to say hello. She remembers the duo ...

In the world of fermentation, there’s always something new to discover; start down the path of being interested in microbes and that interest takes you on a journey. That journey spans history. After ...

PORTLAND, Maine — Low-carb bread? That’s so 2004. The bread industry, hoping for a comeback after last year’s low-carb fad, is trying to get people to eat bread because it’s good for them — especially ...

KANSAS CITY — Even as consumers turned increasingly to value options in the bread category over the past year, bakers have stepped up their development efforts around a wide range of value-added bread ...