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
Crustless bread Crustless bread Crustless bread is bread without crusts. Panko is made from such a bread, which is produced by passing an electric current through the dough. British food group RHM manufacture a crustless bread targeted at children called Hovis Invisible Crust, which is produced by baking the bread at low temperature. Other bread manufacturers have released crustless bread, with the crusts removed. Measurable nutritional loss can result from omitting crusts from bread. Bread crusts are higher in the antioxidant pronyl-lysine than the inner portion of the bread. Crusts from darker breads, in particular, contain higher amounts of this antioxidant, which