Those of you who’ve never had a real sourdough have never had real bread. Good food fights back a little when you eat it, and a proper sourdough, with its crispy crust and tangy center, certainly fits ...

There is a lot of faux sourdough out there—and it doesn't have the same benefits.

The key to successful sourdough cookery is to acquire and maintain a healthy starter sponge—the living, growing yeast culture. Overnight Sponge combine overnight sponge ingredients in a non-reactive ...

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. As promised, here are three recipes for making your own sourdough starter. First up is this "easy" starter from ...

Is your sourdough starter slow, weak, or just not rising like it should? Feeding it whole wheat flour is an easy, ...

A freshly baked loaf of bread is hard to beat, particularly the sourdough kind. Sourdough has a distinctive, slightly tangy, and complex flavour profile due to the fermentation process, which comes ...

The term “poolish” is used for pre-ferments added to bread dough using either natural or commercial yeast. Adding an aged rising agent adds flavor and improves the texture of any bread. There are ...