While developing our recipe for ciabatta, we continually encountered a vexing problem: loaves pitted with air holes so big, there was hardly any bread. So we wanted to know; would adding a small amount of milk—a technique often used by commercial bakers—fix the problem?

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While developing our recipe for ciabatta, we continually encountered a vexing problem: loaves pitted with air holes so big, there was hardly any bread.

So we wanted to know; would adding a small amount of milk—a technique often used by commercial bakers—fix the problem?

Food Science: Why Does Potato Bread Stay Fresher Longer Than Other Breads?

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Food Science: Why Does Potato Bread Stay Fresher Longer Than Other Breads?

We Prove It: Sugar Changes Texture (and Sweetness)

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We Prove It: Sugar Changes Texture (and Sweetness)