Few things rival the satisfaction of creating your own sourdough bread. The process is as rewarding as it is delicious, ...

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 ...

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 ...

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.

You can really taste the difference when restaurant chains bake their own bread on-site. Here are the eateries to visit for ...

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 ...

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 ...

To make sourdough bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can ...