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 ...

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 ...

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 ...

Do the words "sourdough bread" conjure a yearning for crusty, rustic loaves with yeasty, tangy aromas? You are not alone. A recent study showed the market value of sourdough increased from $298.7 ...

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 ...

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 ...

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 ...

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 ...

(Still, who would want to anger the garganelli gods ... uses pasta as the main starch (And nods to the feel of toast with ...

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 ...

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.