With active dry yeast in short supply, many home-bakers who are sheltering in place have succumbed to the siren song of sourdough. But people have produced bread without yeast across history, cultures, and climes, leaving an incredible array of styles to choose from when your leavening options are limited. From the sticky-sweet steamed bread of Colonial New England to the Icelandic rye that rises in a hot spring…

Praise the Lord

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