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
Finnish bread traditional in Finland, and it makes the best of the humidity preserving qualities of traditional rye bread by serving each piece of bread as a pre-cut pair of two halves, which protect each other but can still be easily separated. The brand is not without competitors. Two of them are Fazer's "Ruispuikulat" (a newer competitor), which are oblong in shape instead, and Oululainen's "Reissumies" (preceding Vaasa's formulation by about a decade), which are round. Both competitors are distinctly more traditional in formulation than Ruispala, mainly changing the size and shape of the traditional rye bread. As rye bread is the