Luckily, you don't need a 30-year-old starter like Panera's to make an excellent loaf of bread at home. Check out our ...

If you want to get in on the trend, read on for the ultimate sourdough starter and loaf recipe, courtesy of cult bakery and baking school, Bread Ahead. You’ll need lots of time and patience ...

But the second best way is in this great recipe! Sourdough bread and sourdough discard bread both involve the use of ...

Then add 150g/5oz of this mixture to every 500g/1lb 2oz of flour in your recipe to help the loaf stay moist and give the crumb more flavour. If you want to use this leaven to make bread without ...

That inspired me and I've been at it ever since. That was two years ago." The starter could not be more basic: flour, water ...

Inside readers will discover the secrets of the uniquely healthy bread and master the delectable ... The leaven is made up of leftover sourdough starter, so there is no need to make leaven.

Hot honey and sourdough were made for each other. Crusty sourdough bread meets the sweet, savory spiciness of the hot honey in a place of perfect harmony. Leah Maroney has been making sourdough for ...

Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water). Coat a chopping ...

Salt is a crucial ingredient in baking Finnish rye bread, it enhances flavor and regulates yeast activity. Most recipes call ...

Stir it well before using it in a recipe or before starting ... Cover tightly and refrigerate, or use to bake bread, leaving 113g to continue feeding your starter. Feed once a week or when baking ...