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
History of bread History of bread Bread was central to the formation of early human societies. From the western half of Asia, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in eastern Asia, centered on rice, and in the Americas with maize. Charred crumbs of a flatbread made by proto-Natufian hunter-gatherers from wild wheat, wild barley and plant roots between 14,600 and 11,600 years ago have been