People are more aware than ever of what they're putting into their bodies -- whether it's gluten-free, low-FODMAP ... in wheat and many other grains. However, sourdough, like baguettes and rye bread, ...

Let's be clear, if you're following a gluten-free ... sourdough starter. The yeast and bacteria in that starter are then given time to feed on the sugars, carbohydrates, and proteins in the flour over ...

Sourdough starter ... wheat-scented bowl of hopefulness. Get the recipe here. Use all-purpose flour initially to build a bubbly, fermented starter and once it is reliably rising, add any other ...

It’s never been easier to pick up new skills to boost your independence and keep more money in your wallet while you’re at it. Let Mother Earth News show you how with hundreds of online ...

The new Forkish book’s main recipe was unlike anything I’d seen. It asked me to combine cold sourdough ... so he added starter just for flavor. Switching from a free-form boule or batard ...

A bread expert has issued a stark warning, advising people to avoid certain types of bread - especially if you're diabetic ...

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 ...

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 approximately 3 mm deep. This will help your loaf to expand in ...

Laureen Skrivan was 12 years old, sitting at the kitchen table, waiting patiently for her mother to share a slice of her beloved pound cake. Decades later, she longed to recreate that taste memory ...

"Making delicious, crave-worthy food with ingredients that you can trust" is the focus for the Chandler couple behind the new ...