Making a sourdough starter means building a stable culture of wild yeast and lactic acid bacteria using just FLOUR + WATER.In ...

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground for microbiologists. The bread's chewy texture and tangy taste arise from ...

A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

8 best supermarket sourdough loaves, taste-tested by a food editor - It’s no surprise that supermarkets have got in on the ...

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Patience is often needed when making anything from scratch, but when it comes to sourdough, there's a shortcut you can take, according to this expert.

The modern boulangerie has built a following among chefs and residents with long-lasting loaves, old-world fermentation and a ...