4 ½ cups all-purpose flour - for a sturdy yet soft bread structure. 2 tablespoons olive oil - plus extra for drizzling on top ...

Joanna Gaines’ classic sea salt-and-rosemary recipe, a red onion loaf from Michelin-starred pub The Sportsman, James Morton’s contemporary sourdough version and Bread Ahead’s focaccia strewn ...

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 ...

To make sourdough bread ... 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 will ...

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 ...

Sourdough is a crusty ... your hand through all the steps of making this labor-intensive bread and spotlights our favorite recipes.

It’s never been easier to pick up new skills to boost your independence and keep more money in your wallet while you’re at it. Let Mother Earth News show you how with hundreds of online ...

Thought sourdough was just for bread? These recipes from specialist sourdough baker Vanessa Kimbell will upend your expectations in the sweetest way. Did you hop on the great sourdough bandwagon ...

you’re definitely not alone. No longer confined to hipster breakfast spots, sourdough bread is firmly integrated into cafes, restaurant menus, and supermarket shelves across the country.

Cut bread into thick slices. If grilling, lightly oil both sides and grill each side. Or, run through a toaster, then brush with oil. On each slice, place 2-3 mussels, a piparra and a lemon slice.

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 ...