You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.
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The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
With so many bread options it’s a hard choice. Here’s which bread you should choose and why.
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Lecturer in Dietetics, Swinburne University of Technology
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Senior Lecturer, Medical Microbiology, University of Westminster
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Honorary Principal Fellow, The University of Melbourne
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Associate Professor of Hospitality Management, Colorado State University
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Senior Research Associate Engineer, The Ohio State University