Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into "sourdough starter" or "natural starter" is pretty ...

A sourdough loaf is very different from what mostly passes as bread these days. In fact, it is the antithesis of the industrial factory loaf – that soft, structureless, flavour-lite bread that is ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

In 2019, everyone I knew was avoiding gluten. In 2020, everyone I know is making sourdough bread. My Instagram feed is cluttered with people showing off their burbling starters, the open crumb of ...

Tying yourself in knots trying to find the healthiest bread for your morning slice of toast? You're not alone if you've landed on sourdough as the healthiest choice - but is sourdough really as ...

Public health nutritionist with 20+ years at Which? and the NHS delivering evidence-based food and nutrition insights. A supermarket sourdough loaf costs half of what you'd pay in a bakery, but ...

It is hailed as a bread that lasts longer, is easier to digest and has a unique tangy taste. But apparently sourdough can vary hugely depending on where you buy it. According to an investigation by ...

Do the words "sourdough bread" conjure a yearning for crusty, rustic loaves with yeasty, tangy aromas? You are not alone. A recent study showed the market value of sourdough increased from $298.7 ...

It’s funny how a loaf of bread can be so controversial, but when it comes to sourdough, people argue over everything from the ...

Almost 15 years ago, at the beginning of my career, I worked at Lulu (SF). Unbeknownst to my very naive self at the time, I would never work at another restaurant that would make all its own table ...