As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

The autolyse is an optional but easy method to incorporate into the mixing cycle of many artisan breads. The autolyse technique was likely used throughout bread-making history but was codified by Professor Raymond Calvel in his seminal work, "Le Goût du Pain," which has been translated into English as "The Taste of Bread."

For those cornbread lovers who worry that their favorite Thanksgiving treat lacks nutritional value, family and employee-owned Kodiak Cakes has the solution with the launch of their new Protein-Packed Cornbread Mix which is crafted with wholesome, non-GMO ingredients and whole grains.

Canyon Bakehouse has launched new Stay-Fresh Packaging for three products, which will be available at Walmart and also for online purchase beginning November 2017.

Quinoa, spelt, rye, millet and barley: this “5 Super Grain” mix gets the spotlight today as Dave’s Killer Bread (DKB) announces an expansion of its line of Thin-Sliced varieties to include White Bread Done Right Thin-Sliced.

Puratos recently opened its newest innovation center, dedicated to bakery, pâtisserie and chocolate, in Norwood, MA, just outside of Boston.

Bridor, the leader in bringing high quality, European style croissants, pastries and breads to the U.S. foodservice and retail markets, recently announced that its savory Bistro items are now made with cage-free eggs.

Ozery Bakery, the brand known for its Morning Rounds, has recently launched its first single-serve product. 

For the upcoming holiday season, La Brea Bakery is introducing seasonal loves and cakes.

Wolferman's recently re-released Pumpkin Spice Signature English muffins, which come in six packages, with four muffins per package.