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

Sourdough starter requires constant feeding and care to stay "alive"; otherwise, the process must begin anew from scratch.

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 ...

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 ...

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 ...

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 ...

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Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the ...