Bread machine as will any dough with unusually large amounts of liquid (such as ciabatta). Generally, homemade bread goes stale faster than bread from a commercial baker because the former does not include preservatives. However, it is possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise. Sourdough contains a symbiotic culture of yeast and lactobacteria; the yeast provides some flavor as well as carbon dioxide to provide lift, while lactic acid produced by sourdough's lactobacteria greatly preserves bread, as well as affecting its flavor, while
Bread and butter pudding can be used instead. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade, or other sweet preserves will be spread upon the bread, along with the butter. Other modern variations include scattering fresh grapes between the layers of bread, melting apples into the egg-milk mixture, and using unusual types of breads — such as brioche — to make it. Lemon or orange peel will add a characteristic flavour. The earliest bread and butter puddings were called "whitepot" and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding