A swirl of homemade garlicky kale-almond pesto turns this otherwise-straightforward sourdough boule into something special ...

Step 1: The night before you bake: Mix 25 grams of white flour, 25 grams of wheat flour, and 50 grams of water with a ...

This Sourdough Sandwich Bread is made with a flour roux and olive oil, resulting in an extra soft texture that's perfect for ...

Sourdough starter, an alchemy of flour ... Feed once or twice to make sure. Cover tightly and refrigerate, or use to bake bread, leaving 113g to continue feeding your starter.

If your starter has been refrigerated for longer than 3 to 4 days, you should feed the starter when you remove it from the fridge, then leave it at room temperature for 4 hours and feed it again.

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 ...

[Noah Feehan] has been working to instrument and automate the process for the past two years, and has created a high-tech jar to keep an eye on his sourdough starter. There are still several ...

She also mentioned a sourdough starter facial would be more suitable for mature skin types with "absolutely no sensitivity." I decided to go for it. Before I applied the face mask, I refrigerated ...

These Sourdough Pumpkin Cinnamon Rolls are incredibly soft, fluffy, and melt-in-your-mouth tender. Made with pumpkin puree ...

Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved ...

Before commercial yeast became available, bakers would use a bubbling mixture of yeasts and bacteria (a leaven) to both aerate the crumb and give a sharper flavour to the wheat. You can make your ...