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 ...

Photo illustration by Lille Allen; see below for full credits I stumbled on Ken Forkish’s Evolutions in Bread just as I was giving up on baking sourdough bread. Giving up was, perhaps ...

you’re definitely not alone. No longer confined to hipster breakfast spots, sourdough bread is firmly integrated into cafes, restaurant menus, and supermarket shelves across the country.

This tiny bakery helmed by Chef Gözde Karan, originally from Turkey, is slowly but surely gaining popularity in the Fort Lauderdale community for its fresh sourdough bread, good coffee ...

Her grandmother was always cooking for neighbors and friends and fellow church members. So it was only natural that Scott would pick up the habit as well. When she and her husband, Chuck, had ...

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 ...

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 ...

Score the dough with a bread lame, sharp knife or scissors. To do this, make a cut down the centre of the dough from one end of the dough to the other at a 45-degree angle. The cut should be ...