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
Finnish bread areas, and they are mentioned below. Oats (kaura) are the most commonly produced grain in Finland so it makes sense that bread based on oats will be very popular, although not as popular as rye breads. The most common use in bread is in rolls or buns (sämpylä) or in flat soft bread pieces similar to ruispalat or reissumies rye breads. The potato, although a late introduction to Finland, features heavily in the diet and has found its way into many kinds of breads. Usually dough made with potato will be very soft and the bread will be moister and