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
The dose makes the poison The dose makes the poison "The dose makes the poison" () is an adage intended to indicate a basic principle of toxicology. It is credited to Paracelsus who expressed the classic toxicology maxim "All things are poison, and nothing is without poison, the dosage alone makes it so a thing is not a poison." This is often condensed to: "The dose makes the poison" or in Latin, . It means that a substance can produce the harmful effect associated with its toxic properties only if it reaches a susceptible biological system within the body in a high enough concentration (i.e.,