Making sourdough bread at home is a rewarding experience that yields delicious results. With just a few simple ingredients ...

Sourdough starter ... still need to feed the starter weekly. It is not unusual for the starter to have some liquid around it. Stir it well before using it in a recipe or before starting the ...

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 ...

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 ...

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.

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

Sourdough starter ... wheat-scented bowl of hopefulness. Get the recipe here. Use all-purpose flour initially to build a bubbly, fermented starter and once it is reliably rising, add any other ...

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The new Forkish book’s main recipe was unlike anything I’d seen. It asked me to combine cold sourdough starter and commercial yeast, do a little minimal stretching and shaping, and bake the ...

when lots of us turned to making our own sourdough starters to cure lockdown boredom. Truthfully, though, sourdough’s popularity has been on the rise for a while now, with studies showing that ...