Sourdough starter, an alchemy of flour ... On day 1, put flour and water into a 2-litre storage container (a large glass jar works well). Stir together - this is your starter.
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 ...
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 ...