There’s something magical about sourdough bread. Its distinct tang, chewy texture, and crisp crust have captivated bake ...
That’s because it is home to living organisms ... That’s why many bread enthusiasts like to keep their sourdough starter on a sunny windowsill during cold weather months.
Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.
A subtle smell is filling our living room as my son crawls around playing with his nana. It has the familiar scent of freshly ...
Its prevalence in Southeast Asian cuisine inspired Hill-Maini, who once worked as a chef, to investigate the spore-bearing organisms ... to using sourdough starter to make bread.