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
Good Bread Alley times has art addressed this edge and from the addressing culture evolves. Carl Hancock Rux has worked with a stellar team to stretch and magnify electronic, blues, rap, classical, gospel, rock and jazz ethics into a peculiarly exuberant sound portrait of his compositions. His compositions walk the edge, going forward without teetering. Ain’t no mistaking Good Bread Alley for some pretentious effort to aggravate wrath at the status of the ever-present divisions between art and life. Rather Good Bread Alley gets you going and makes you pay attention, one more time. You are strangely liberated." JAZZ REVIEW Good Bread Alley