This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead ...

This Sourdough Discard Pizza Dough has a distinctively tangy flavor with an airy, open crumb and satisfyingly crispy texture. Made with no yeast and nearly two cups of unfed starter, this sourdough ...

Syracuse University researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications ...

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

Sourdough breads are leavened not by the addition of brewers yeast (Saccharomyces cerevisiae), but by the inclusion of a starter, a vibrant ecosystem of wild yeasts that is carefully nurtured ...

It is this which makes the bread rise, instead of adding yeast. Hobbs House Bakery A sourdough starter culture takes days to develop before being mixed with flour, water and salt to create the ...

The key to successful sourdough cookery is to acquire and maintain a healthy starter sponge—the living, growing yeast culture. Overnight Sponge combine overnight sponge ingredients in a non ...

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 ...

This isn’t true - all bread needs yeast. But in sourdough ... to get your starter going in the first place”, Prof Barham says. “No two will be the same. What you’ve got will take either ...

The yeast is activated and mixed with water, flour, salt and other ingredients, which are kneaded into a dough and then baked. Sourdough bread is made with a "starter" culture — made from fresh ...

“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 ...