Instead, I only feed my sourdough starter when I plan on using it. That sometimes means I'll go a few days between feedings — or a few weeks. So far, my loaves have turned out just fine. If it's been ...

Dr Federica Amati has highlighted a 'problem' with sourdough bread. The naturally leavened bread, which does not use ...

These periods are key to developing a good sourdough loaf, but resting your dough for too short or too long can lead to issues. Dough that hasn't been rested long enough will result in a dense loaf.

If you make a purchase via links on this page we will earn commission - learn more A British breadmaker’s sourdough recipe has proven such a hit with millennial women that his £2 loaves are ...

Prospectors were big fans of sourdough thanks to its long(er) shelf life – a reason many still loaf it today. If your mouth is already watering at the thought of some delicious bread (just us?), ...

This recipe uses a mix of yoghurt and a small amount of yeast to mimic that familiar sourdough flavour, with none of the long waiting.

Whether you're on vacation or simply having a hectic week, making the time to feed your sourdough starter can be a huge commitment. But despite this, sourdough baking has never been so popular.

Sourdough is produced through long fermentation of the dough, which uses lactobacilli and yeasts, according to the National Day Calendar. Using naturally occurring yeasts and friendly bacteria ...

“The sourdough fermentation not only creates a ... matches Ingram’s pizza trailer with a black tiled wall, long black bar and a neon palm tree pizza logo. “I wouldn’t be here if it wasn ...

just make sourdough focaccia. If you leave your dough on the counter too long, throw it in a pan and make focaccia. If the texture feels off, make focaccia. One of the most common errors I've ...