Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the ...

Before commercial yeast became available, bakers would use a bubbling mixture of yeasts and bacteria (a leaven) to both aerate the crumb and give a sharper flavour to the wheat. You can make your ...

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 ...

Restaurant-quality agnolotti, lumache and garganelli, made from farm eggs and local fresh-milled whole grains, to have on an average harried Wednesday night. Who needs you, Marc Vetri? Available ...

If you’ve ever found yourself wondering: ‘Is sourdough healthy?’ you’re definitely not alone. No longer confined to hipster breakfast spots, sourdough bread is firmly integrated into cafes ...

Sourdough Sam is the hardest working mascot in the NFL. Striking gold at Candlestick Park in 1994, Sourdough was drafted to the 49ers as the team's official mascot! Sourdough Sam is a gold miner ...

Coming fresh out of the oven this fall is I Loaf Sourdough, which just opened two weeks ago in Broward. This tiny bakery helmed by Chef Gözde Karan, originally from Turkey, is slowly but surely ...

But, as presenter Kate Lawler found out earlier this week when she was charged almost £9 for just 12 slices of sourdough, there are some loaves that really take the cake (or should that be bread ...

Vetri Cucina in Washington Square West is expensive, completely over the top, and one of the best restaurants in Philadelphia ...

The second pasta dish on rotation is a hand-cut pasta with fermented pepper sofrito, pork belly, stracciatella, mint and sourdough bread crumbs seasoned with fermented tomato powder.

A guide to the best restaurants in the Mission is a daunting task. The historically Hispanic/Latinx neighborhood is filled ...

Pizzas are made from local wheat leavened with a sourdough starter, giving the crusts a subtle tang. The margherita, dappled with char, was superb, as was the spicy diavolo and the earthy “M.