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 ...

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 ...

Plan to let the starter-liquid-flour mixture sit overnight before going on with the rest of this recipe. HANDY SOURDOUGH STARTER All sourdough starters should be replenished with equal amounts of ...

I stumbled on Ken Forkish’s Evolutions in Bread just as I was giving up on baking sourdough bread. Giving up was, perhaps, too strong a term. More accurate: letting my starter languish in the back of ...

Sourdough is often seen as the 'healthier' bread option, but the British Heart Foundation says there is a loaf that is actually better for you ...