Biscuit (bread) cooking, most often based on ground wheat and warmed with gravy. The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder,
History of California bread artisan markets and large chains like Safeway or Nob Hill, and seek reasonable expansion. A good example is Sumano's Bakery in Watsonville, California, near Monterey. They produce a classic sourdough loaf with wheat flour, water, starter,and sea salt. Another, which is smaller and delivers only to small artisan markets but which will ship, is the 80-year-old Arcangeli Grocery Company / Norm's Market in historic Pescadero California famous for their Artichoke Garlic Bread among 40 other unique artisan breads, San Luis Sourdough in San Luis Obispo was founded in 1983, and makes sourdough bread with only the basic ingredients. In 1987,