The difference between a loaf of regular bread and salt-rising bread has to do with the yeast, or, in Bardwell’s kitchen…the lack of it. “Of course there’s no yeast in salt rising bread, its just a ...

Subscribe to our FREE Newsletter, or Telegram and WhatsApp channels for the latest stories and updates. In a plot twist with buzzing carb enthusiasts, Kuala Lumpur’s beloved Japanese bread ...

“And remember to give bread time, don’t give up on rising,” she advises first-time bakers. “If it’s hot and humid, the dough will rise quickly. … If it’s cold and rainy, it will take ...

Nation’s Restaurant News, food & beverage editor, 1999-Present New York Sun, columnist, 2005-2008 Asia Times, sub editor, 1995-1997 Manager magazine, senior editor and restaurant critic, 1992 ...

Don’t add too much flour as the bread will become tough, knead until it’s glossy and not sticky. 7. To make self-rising flour ...

A group of 17 bread students recently learned the ins and outs of how to make a one-pound loaf of levain sourdough bread, from start to finish, at a workshop at St. Mary’s Nutrition Center.