Amish Friendship Bread is one of those foods from my childhood that I love!! My mom and her friends used to pass around ...

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 ...

This easy granola recipe made with sourdough discard is so good due to the fermentation from the sourdough starter which adds ...

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.

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.

At feeding time, you can either discard your excess sourdough starter or use it to make bread or other goodies. There are plenty of sourdough discard recipes out there to choose from. You can also ...

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 ...