Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into "sourdough starter" or "natural starter" is pretty ...

Mary Grace Quigley began making sourdough in her Adelaide kitchen at the start of the pandemic in 2020. She wants others to know that it can be easy to make and shares recipes and bread hacks on ...

Learn how to make delicious sourdough bread with Chef Tim Clowers! This tutorial covers ingredients, mixing, proofing, ...

Almost 15 years ago, at the beginning of my career, I worked at Lulu (SF). Unbeknownst to my very naive self at the time, I would never work at another restaurant that would make all its own table ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

Sourdough is a type of bread that is naturally leavened and doesn’t require commercial yeast to make the dough rise. Sourdough bread has been around since the days of ancient Egypt, and until ...

Recently, there seems to be a renewed interest in sourdough bread, with hundreds of people developing their own starters and practicing home-made recipes. Though making sourdough bread has become a ...

Do the words "sourdough bread" conjure a yearning for crusty, rustic loaves with yeasty, tangy aromas? You are not alone. A recent study showed the market value of sourdough increased from $298.7 ...

Regular sourdough isn’t safe for people with celiac disease or gluten intolerance. Wheat sourdough isn’t gluten-free, but may contain less gluten than regular yeast bread. You may want to consider ...

Tying yourself in knots trying to find the healthiest bread for your morning slice of toast? You're not alone if you've landed on sourdough as the healthiest choice - but is sourdough really as ...

Humans have eaten sourdough since the ancient Egyptians were grinding grains and leavening bread thousands of years ago. But as a child of the ’80s, I grew up on processed white bread so soft it ...