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
Bush bread Bush bread Bush bread, or seedcakes, refers to the bread made by Australian Aboriginals for many thousands of years, by crushing seeds into a dough, after which it is baked. The bread was high in protein and carbohydrate, and helped form part of a balanced traditional diet. With the arrival of Europeans and pre-milled white flour, this bread-making process all but disappeared (although women were still recorded to be making seedcakes in Central Australia in the 1970s). The tradition of cooking bread in hot coals continues today. Bread-making was a woman's task. It was generally carried out by several women