Bread have a special taste or texture. At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries. Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved (to be the starter for next week's bread). The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is
Raisin bread in the country must meet. This includes a requirement for the weight of the raisins to be equal to 50% of the weight of flour used. Raisin bread is one of five types of bread for which federal standards have been outlined. The ways in which individual raisins move during rising and baking of the bread is often used as an analogy to explain the expansion of the universe. Raisin bread Raisin bread is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin