It's hard to finish that loaf of sourdough bread while it's still fresh. However, don't forget that stale sourdough bread ...

This sourdough discard sugar cookie recipe uses sourdough discard to create soft and chewy sugar cookies with a slight tang ...

This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead flatbread is an easy way to prevent sourdough discard waste. At this point, ...

Birote (pronounced bee-row-teh) is a crunchy, darkly baked sourdough bread said to have a flavor unique to the environment of Guadalajara, but if you grab your favorite beer and some limes ...

Preserving the freshness of your sourdough can be a little tricky. Here are ten easy tips to store sourdough bread at home ...

The 39-year-old started making sourdough bread at home last Christmas when she had some time off work. Nearly a year later, she’s baked some hundred loaves from scratch (she averages about two ...

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 ...

It is hailed as a bread that lasts longer, is easier to digest and has a unique tangy taste. But apparently sourdough can vary hugely depending on where you buy it. According to an investigation ...

It's also important to discard a little of the starter when it is fed to keep the bacteria and yeast balanced. Ritz has become an expert at both maintaining the starter as well as baking with it.

Mix together the flour, sourdough starter and 250ml/9fl oz water ... of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer. Turn out the dough onto a ...

But there’s one type of bread you don’t need shop-bought yeast for, and that’s sourdough. One myth that’s peddled about sourdough is that you don't use yeast to make it. This isn’t true ...

And over the last nine weeks, sourdough bread has been so ubiquitous across ... it for a couple of hours before you bake. Otherwise, discard about three-quarters of the mixture, add 100ml of ...