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2. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   To prevent salt from foiling your bread bakes, measure carefully and never pour yeast and salt on top of one another in your mixing bowl. Too Much Sugar In general, sweet doughs take longer to rise.

3. The Alarming Truth About Cutting Mold Off Of Your Bread

   www.aol.com/alarming-truth-cutting-mold-off...

   "We don't recommend cutting mold off of bread, because it's a soft food," Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture, told NPR ...

4. The one place you’re forgetting to check your bread for mold

   www.aol.com/article/lifestyle/2019/01/03/the-one...

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5. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

6. Water softening - Wikipedia

   en.wikipedia.org/wiki/Water_softening

   The presence of certain metal ions like calcium and magnesium, principally as bicarbonates, chlorides, and sulfates, in water causes a variety of problems. [1] Hard water leads to the buildup of limescale, which can foul plumbing, and promote galvanic corrosion. [2] In industrial scale water softening plants, the effluent flow from the re ...

7. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use. A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering ...

8. Staling - Wikipedia

   en.wikipedia.org/wiki/Staling

   Staling is a chemical and physical process in bread that reduces its palatability.Staling is not simply a drying-out process caused by evaporation. [1] One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and ...

9. Salt-rising bread - Wikipedia

   en.wikipedia.org/wiki/Salt-rising_bread

   Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [ 1 ] [ 2 ] [ 3 ] Salt-rising bread is made from wheat flour ; a starter consisting of either water or milk and corn [ 4 ] potatoes , [ 5 ] or wheat ; and minor ...