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A type of sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and then to the new world and became very popular with the pioneers during the 1849 Gold Rush in California.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

Bread that is made with a combination of pumpernickel rye and traditional rye dough or pumpernickel rye and sourdough to create a hearty flavored sandwich bread.

A type of flavored bread that is a favorite in the Provence region of France. Anchovy bread is a sourdough bread that is flavored with mashed anchovies.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A bread with a loose consistency in the texture of the baked dough. An open crumb provides more air pockets with less dough per square inch than is provided by closed crumb breads, such as French brioche that contains less air pockets and more dough per inch.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

The interior section of any type of bread that is surrounded by the outer crust. The crumb can be classified as a closed crumb or and open crumb.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.