Not only will you have a mature starter to make artisanal bread, but you can use the discard to make discard bread, biscuits, muffins, and pancakes! you don't HAVE to throw the discard away!

Photo illustration by Lille Allen; see below for full credits I stumbled on Ken Forkish’s Evolutions in Bread ... recipe was unlike anything I’d seen. It asked me to combine cold sourdough ...

But the second best way is in this great recipe! Sourdough bread and sourdough discard bread both involve the use of ...

Then add 150g/5oz of this mixture to every 500g/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 ...

Then add 150g/5oz of this mixture to every 500g/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 ...

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 ...

Thought sourdough was just for bread? These recipes from specialist ... Meanwhile, refresh the remaining starter in your jar and set aside. Mix in the remaining 30g water using the bassinage ...

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 ...

Those of you who’ve never had a real sourdough ... starters. Surprisingly, this isn’t the first time we’ve discussed sourdough here. It seems that someone uses Git for iterative sourdough ...

The process of making sourdough bread begins with a sourdough starter. These starters are created when microbes – communities of bacteria and yeast – stabilize in a flour and water mixture. Known as a ...