But, how do you know if your bread dough has been over-proofed? And what do you do if it is? If anybody can tell you, it's Nathan Myhrvold, the founder of Modernist Cuisine and the co-author of ...

Growing up in Rome, one of my favorite styles of Easter Bread was from The Franklin Hotel in Rome. I remember every year my ...

Without yeast, the bread relies on a reaction between the buttermilk and baking soda to leaven the dough. The Irish claimed this bread as their own because their climate is best suited to grow ...