Most dough needs a warm, humid environment to allow the yeast to ferment quickly, and these simple covering solutions should ...

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 ...

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 ...

No less an authority than the celebrated James Beard had mixed feelings on "salt-rising bread," an old-fashioned bread that traditionally used a yeast-free starter. “Salt-rising bread is one of the ...

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 ...

Jenny Bardwell explains how to salt-rise bread in a virtual talk for the Culinary Historians of New York. By Florence Fabricant The pandemic gave rise to a passion for sourdough among countless home ...

Harry Fialkov of Palm Springs said he used his bread-making machine about two times in the past two years. Since the COVID-19 pandemic, the machine is a constant companion in his kitchen. He expanded ...