We ask experienced bakers about the most common errors with sourdough starters and share their advice so your sourdough ...

I've been making sourdough bread for a year. I don't feed my starter regularly and don't time stretch-and-folds precisely, ...

This Sourdough Rye Bread combines rye flour, molasses, and caraway seeds for a hearty, tangy, and flavorful loaf that's easy to make and perfect for beginners. When I first picked up rye flour ...

The leaven is made up of leftover sourdough starter, so there is no need to make leaven. There is no need to stretch and fold the dough, because rye flour lacks gluten to develop, and the ...

Sourdough expert and co-founder of Hart Bageri, Richard Hart, wants to debunk a major myth about sourdough starter. The professional baker says that it isn't actually precious and can easily be ...

rye, - when feeding. Plan a week for the fermentation to happen. The temperature in your kitchen can effect how long this takes. If you've been given a sourdough starter, or if you've started one ...

This is partially because sourdough requires a starter — a fermented mixture of flour and water that creates its own yeast and bacteria. The process of creating a starter, and eventually bread ...

“There are definitely distinctly different bacterial signatures that are associated with these different sourdough ... rye flour produced starters with the highest rise and most bacterial diversity ...

The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus bacteria that feeds on flour and water. A sought-after starter may be passed ...