Bread Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), then loaves are formed, and (after an
History of California bread artisan markets and large chains like Safeway or Nob Hill, and seek reasonable expansion. A good example is Sumano's Bakery in Watsonville, California, near Monterey. They produce a classic sourdough loaf with wheat flour, water, starter,and sea salt. Another, which is smaller and delivers only to small artisan markets but which will ship, is the 80-year-old Arcangeli Grocery Company / Norm's Market in historic Pescadero California famous for their Artichoke Garlic Bread among 40 other unique artisan breads, San Luis Sourdough in San Luis Obispo was founded in 1983, and makes sourdough bread with only the basic ingredients. In 1987,