It’s time to return to our no-punches-pulled look at food manufacture, and this time we’re looking at the humble loaf of bread. As before, we’re approaching the subject with a look at breadmaking both ...

As evidence grows that slow-fermented bread may be easier to digest, we look at its history and potential health benefits It’s just after sunrise in the yeasty warmth of The Earth’s Crust bakery, and ...

Only Slate Plus members can gift Slate stories. Become a member to share 10 free articles a month. If you’ve ever made baguettes at home, you’ve probably tried to ensure bakery-style results by ...

Bread is a staple food in most diets: sweet or savory, sandwiched or toasted, it is guaranteed to be eaten frequently. But despite its simplicity in our minds, it is deceptively difficult to make and ...