Goldie, so-called because it keeps your sourdough starter in the Goldilocks zone of between 24-28ºC, is designed to keep your ...

As large-scale capitalism and baking from scratch don't really mix, it's no surprise that Panera's sourdough isn't winning ...

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 ...

the sourdough starter needs to be able to capture the wild yeast from the air. Placing a lid to rest on top, is another good ...

How do you make a sourdough starter ... To achieve this we need to make four key things available to our starter. Temperature: 24°C is the ideal for yeast activity. Water: yeast needs moisture ...

When you make sourdough bread, you don't use traditional yeast. Instead, you use a sourdough starter, which is a combination of flour and water. The yeast and bacteria in the sourdough starter ...

You can make your own bread improver by creating a natural leaven: in a clean jar mix four teaspoons of wholemeal flour with four teaspoons of water, then add the same quantity of each every day ...

Sourdough starter, an alchemy of flour, water and the terroir of your very own kitchen, becomes richer, more flavorful, and more fermented and bubbly with time. It may seem daunting, but creating ...

Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved ...

Sourdough starter ... For the next 2 or 3 days, feed the starter every 12 hours until it begins to reliably double in 4 hours. Feed once or twice to make sure. Cover tightly and refrigerate ...

The Gusto founder shows us how to make pan de muerto, with the option to add sourdough starter, for Día de Muertos ... I want to now do things I grew up with that my parents can see and I ...