Sourdough is a crusty, tangy bread that can be intimidating to make at home. The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus ...

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 ...

But the second best way is in this great recipe! Sourdough bread and sourdough discard bread both involve the use of ...

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

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Sourdough may seem intimidating at first, but making and keeping a happy starter all comes down to a couple of simple ...

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 ...

So it’s not surprise that with his new book, River Cottage Great Salads, he’s doing just that. Offering everything from quick meals to lunchbox-ready salads, all of the recipes use everyday ...

[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 ...

To make sourdough bread you need to use a ‘starter’ mixture that takes the ... this mixture to every 500g/1lb 2oz of flour in your recipe to help the loaf stay moist and give the crumb more ...

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 ...