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

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

Do you love baking with sourdough but hate tossing out the discard? Good news — use your excess sourdough to bake delicious ...

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.

Not only that, but sourdough is slow-fermented, a process which breaks down gluten and makes it easier to digest. Unsurprisingly then, for those looking to make healthier choices that are easier ...