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Leaven the Load
Bread is famous for its leavening -- serious bakers usually rely on sourdough starters, which require great effort, craftsmanship, and culturing. The dedicated baker may have the time, but in most cases, bread amateurs need a little leavening themselves. The Guardian discusses bread-baking for the rise-impatient, so you can rest easy, and bake quickly.
Hugh Fearnley-Whittingstall's quick-fix baking recipes from The Guardian
Photos by Colin Campbell
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Tags: what we're reading, UK Guardian, bread
Molly Hannon
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging. Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
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