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
Crustless bread is being researched for its potential colorectal cancer inhibitory properties. 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