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Bread Making Magazine COVER Page

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Bread Sourdough and Leavening
There are different agents used to make bread, thereby resulting to a variety of characteristics and properties. The yeast does not produce the sour taste of sourdough. It is actually lactobacillus, wherein the yeast lives in symbiosis. The lactobacillus feeds on end-products of yeast fermentation, in turn, creating the culture that goes sour through the excretion of lactic acid. This protects everything from spoiling.

Making Homemade Bread
There are virtually hundreds of different recipes in making bread. However, it will be more advantageous if you start with the basics. Homemade breads is very easy to prepare, more nutritious and has a personalized touch that cannot be copied by machines and commercial bakers. You can learn the basic steps then develop your own creative form. Here are tips.

On Breadmaking Ingredients
You can use different ingredients to make bread. It is important understand the characteristics of each, so that you can fully take advantage of the process, thereby adding more flavor, texture and quality. Each ingredient will determine a certain feature which will be displayed by the bread as well. Here are some tips about the things you can use.


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Bread Making Magazine COVER PAGE Issue V-383


Bread Making Magazine COVER Page

Bread Making Magazine

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