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 ...

Artisan bread makers rising to the challenge Max Jacobson. Wednesday, Aug. 29, 2001 | 8:31 a.m.

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.