After putting so much work into a sourdough starter, the last thing any baker wants to do is damage it. Learn how to freeze ...

Those of you who’ve never had a real sourdough have never ... [Justin] to plot height of the starter over time. He found that peak height, and therefore peak fermentation, occurs about six ...

As I mentioned in our article about Bill’s sourdough pizza dough, he learned how to make a sourdough starter while taking a ...

You know how you have to water plants regularly to keep them alive? Well, it’s kind of the same with a sourdough starter — ...

Sourdough may seem intimidating at first, but making and keeping a happy starter all comes down to a couple of simple ...

Sourdough starter, an alchemy of flour, water and the terroir of your very own kitchen, becomes richer, more flavorful, and more fermented and bubbly with time. It may seem daunting, but creating ...

To maintain a sourdough starter, you extract a sample from a ... acetic acid bacteria are better known for their dominant roles in other fermented foods like vinegar and kombucha," says Rappaport.

But in sourdough, it’s wild yeasts found ... the bacteria found in the starter has longer to ferment. They produce lactic acid (among other things), and the longer you leave them, the more ...

During the fermentation process, AAB generates acetic acid ... Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.