The leaven is made up of leftover sourdough starter, so there is no need to make leaven. There is no need to stretch and fold the dough, because rye flour lacks gluten to develop, and the ...

A sourdough starter is a big commitment. It's basically an adult Tamagotchi toy that will inevitably consume more of your time and attention than you ever imagined. The commitment is more than ...

While you might need to go through some trial and error in order to consistently make bakery-quality loaves of sourdough ...

You may think that sourdough refers to one type of bread, but the truth is that it exists in many forms—and not only in bread ...

Instead, my relaxed baking method works for me. I pulled out my sourdough starter after months of it hiding in the back corner of my fridge. Sitting on top was a black liquid. Surely, I figured ...

rye, - when feeding. Plan a week for the fermentation to happen. The temperature in your kitchen can effect how long this takes. If you've been given a sourdough starter, or if you've started one ...

“There are definitely distinctly different bacterial signatures that are associated with these different sourdough ... rye flour produced starters with the highest rise and most bacterial diversity ...

rye, spelt, einkorn - when feeding. Plan a week for the fermentation to happen. The temperature in your kitchen can effect how long this takes. If you've been given a sourdough starter ...

The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus bacteria that feeds on flour and water. A sought-after starter may be passed ...