Sourdough breadmaking heated up a few years back, but it's not just a fad. Take these tips into account and you'll always be ...

it was this super awesome Amish Friendship Bread Starter Recipe that the ladies in the church made for what seems like years. I was thinking about baking some bread but was getting a little tired ...

Maturing A fresh yeasted or sourdough stollen will be quite crumbly; it takes at least three weeks to develop its texture and ...

This Multigrain Sourdough Bread is made with whole wheat flour, along with a blend of whole grains and seeds, for a healthy, ...

Got too much sourdough discard? You can turn some of it into a delicious pizza crust, so long as you make a few tweaks to ...

I’ve simply kept my starter in the fridge, and over time it’s become powerful enough that it can go up to a month between feedings and bounce back in a couple of days to make beautiful bread.

Inside readers will discover the secrets of the uniquely healthy bread and master the ... The leaven is made up of leftover sourdough starter, so there is no need to make leaven.

So from the rye starter we make our stiff starter – from Bruce to Son of Bruce. We use this stiff starter in many of our sourdoughs at Bread Ahead, feeding daily over 500kg. The main difference ...

The Egyptians are thought to have discovered how to make risen bread with a starter made from wild yeast. Today, bread is sometimes demonised as a carbohydrate source that makes people fat ...

Sourdough is a crusty, tangy bread that can be intimidating to make at home. The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus ...

You can make your own bread improver by creating a natural leaven: in a clean jar mix four teaspoons of wholemeal flour with four teaspoons of water, then add the same quantity of each every day ...