“The Sourdough School” is an informative compilation of the author’s teachings from her renowned Sourdough School. Inside readers will discover the secrets of the uniquely healthy bread and master the ...

LOAFING AROUND: Jay Seibert shapes a loaf of Latvian-style Riga rye bread before putting it in the wood-fired oven he built. Photo by Matthew Shrier It was while working at Epiphany Farms Restaurant ...

This is a delicious, light rye loaf - perfect for when your Sourdough Baby is mature enough for raising real rye bread. You will know your starter is ready when it smells pleasantly of fruit, rather ...

Sourdough does everything - leavens the bread, adds a more complex flavour than any other leavening agent, makes the ingredients more accessible to our bodies, and keeps the bread fresher longer, says ...

Whole wheat, wholegrain, multigrain, sourdough, rye, white, high fiber white, low GI, low FODMAP, gluten-free. With so many choices of bread available, how are we to know which is best for our health?

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground ...

Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free. With so many choices of bread available, how are we to know which is best for our health?

Hunting for proper sourdough in Dubai? From artisan bakeries to supermarket loaves, here’s where locals say you’ll find the ...