If you have ever stared at a moldy piece of bread and a fuzziness is viewed you are looking at colonies of spores. Spores ...

Rolf is a co-owner of the bakery, though for years he was a master sausage maker in his home country of Germany. A culinary apprenticeship took him to Japan, where he met Atsuko and fell in love in ...

Pizza dough shouldn't be cooked right away. At bare minimum, allow at least 12 hours of fermentation before use. For many chefs, including Alaridi, cold fermentation is always the preferred method.

She liked it so much she started putting the fermented dough into cookies, bagels, croissants and other treats. After running an at-home cottage bakery for two years, she’s finally opened a ...

This use of wild yeast and lactic acid bacteria rather than baker's yeast leads to leavened dough. Grain fermentation like this goes back to ancient Egypt 1500 B.C. So lactic acid bacteria ...