Time is of the essence. A cooler storage temp allows for a longer storage time. If you know you won’t be able to finish your ...

Sourdough starter, an alchemy of flour ... Feed once or twice to make sure. Cover tightly and refrigerate, or use to bake bread, leaving 113g to continue feeding your starter.

[Justin Lam] has gone digital with this image processing sourdough starter monitor. Sourdough breads are leavened not by the addition of brewers yeast (Saccharomyces cerevisiae), but by the ...

To make it, you need salt, flour, and the magical alchemy of a sourdough starter. There is no need for instant or fresh yeast, milk, oils, eggs, or sweeteners. A sourdough starter is a fermented ...

These Sourdough Pumpkin Cinnamon Rolls are incredibly soft, fluffy, and melt-in-your-mouth tender. Made with pumpkin puree ...

If your starter has been refrigerated for longer than 3 to 4 days, you should feed the starter when you remove it from the fridge, then leave it at room temperature for 4 hours and feed it again.

A homemade sourdough discard pumpkin roll is a great way to use up your sourdough starter! Pumpkin rolls are always a crowd ...

A swirl of homemade garlicky kale-almond pesto turns this otherwise-straightforward sourdough boule into something special ...

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 breads are made with what’s known as a starter, which gives the dough what it needs to rise. But how is it made, what’s it made of, and how does it work? Well, put simply ...

[Noah Feehan] has been working to instrument and automate the process for the past two years, and has created a high-tech jar to keep an eye on his sourdough starter. There are still several ...