Many people renew their love of baking as summer closes. If you have even a little sourdough starter on hand, your plants may ...

It's important to note that Blackley didn't make bread using a literal 4500-year-old starter; no such continuous sourdough ...

When millions of people went into lockdown during the pandemic, they went in search of new at-home hobbies to help cure their ...

Food: the flour is the food supply. A sourdough starter is used to cultivate wild yeast in a form that we can use for baking. Since wild yeast is present in all flour (and in the air), the easiest ...

Good bread is all about bacteria getting nasty in a bowl of wet flour. Microbes taste damn good. Ever heard of fermentation?

This isn’t true - all bread needs yeast. But in sourdough, it’s wild yeasts ... it’s mainly down to what you use to make the starter - yeasts and bacteria in different types of flour have ...

Sourdough breads are leavened not by the addition of brewers yeast (Saccharomyces cerevisiae), but by the inclusion of a starter ... Git for iterative sourdough recipe development, and we ...

Fresh bread from a bakery usually tastes way better than the packaged bread you get at the grocery store. We spoke to ...

Before commercial yeast became available, bakers would use a bubbling mixture of yeasts and bacteria (a leaven) to both aerate the crumb and give a sharper flavour to the wheat. You can make your ...

From the Alaskan goldfields comes this Klondike-style sourdough pancake recipe, a hearty main ... conserving a small amount of starter (flour, water, and live yeast) for making raised baked ...

“Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast a ...