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 sweetened with sugar and spiced with cinnamon. Finnish bread In Finland, bread is a very important food, served with almost every meal with many different types produced domestically. In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine. Rye bread (Ruisleipä or hapanleipä (lit. "sour bread") in Finnish) is a dark, sour bread produced in quantity in Finland, where it is the most popular type of bread. Compared with the more internationally popular German style, Finnish rye-breads tend to be less oily or moist in texture. The most common