The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus ... labor-intensive bread and spotlights our favorite recipes.

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 ...

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

But the world of baking offers many tasty recipes that even an amateur can handle. One of them is a simple bread without ...

Like a sourdough starter, pâte fermentée is a bread leavening agent called a preferment. Preferments are mixed with yeast in bread recipes to make most any bread, from baguettes to buns.

Our homemade sandwich bread recipe gives you what you’d want from this type of bread: a loaf that doesn’t call attention to itself and capably performs a supporting role. When the meal isn’t ...

Decadent and packed full of love, homemade breakfast rolls are the perfect way to start off Christmas morning. The smell of ...

The yeast microbes had ... he cultivated the starter for a week. In order to get as close as possible to what the Egyptians would have recognised as bread, Mr Blackley fed the yeasts with grain ...

It is this which makes the bread rise, instead of adding yeast. Hobbs House Bakery A sourdough starter culture takes ... deviating from the traditional recipe. Tesco says it sells around 100,000 ...

Before commercial yeast became ... 1lb 2oz of flour in your recipe to help the loaf stay moist and give the crumb more flavour. If you want to use this leaven to make bread without yeast, you ...

Before commercial yeast became ... 1lb 2oz of flour in your recipe to help the loaf stay moist and give the crumb more flavour. If you want to use this leaven to make bread without yeast, you ...