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Tag: Jessica Spier

CHEF SERIES – On the Rise: Getting to Know Your Leaveners

Jessica Spier, Graduate Student in Dietetics, SAR ’17 For a sandwich, as a side, or served up as morning toast, there are so many different types and times that we enjoy bread. Thinking about lofty, fluffy, leavened loaves, there are two leaveners in particular most highly debated for baking the best bread: yeast vs. sourdough. […]