This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy ...

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 ...

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead ...

To make sourdough bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can ...

When it comes to bread making, the best way to measure out the amount of yeast you need is actually by percentage of weight ...

How do you make a sourdough starter, and what’s the best recipe for a sourdough loaf? Get baking during lockdown with this ultimate guide and recipe for the perfect sourdough loaf. During ...

Maturing A fresh yeasted or sourdough stollen will be quite crumbly; it takes at least three weeks to develop its texture and ...

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 ...

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 ...