Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing kitchen fad. Beyond the rustic crust and chewy center lies a nutritional ...

The transformation of dough into a loaf is chemistry in action. With a bit of physics and microbiology. And love… If bread is rising, sourdough is soaring. Along with pasta and toilet rolls, flour was ...

Do you find yourself tossing away the crusts of your bread? You’re not alone, but the scale of bread waste is staggering. Around 10% of the 185 million tonnes of bread baked worldwide each year is ...

KANSAS CITY — Grain selection plays a significant role in creating specialty bread, but the options do not end there. Methods like sprouting grains and sourdough through fermentation also create ...

Bread can significantly affect blood sugar, though the impact varies based on factors such as protein and fiber content and ...

Those of you who’ve never had a real sourdough have never had real bread. Good food fights back a little when you eat it, and a proper sourdough, with its crispy crust and tangy center, certainly fits ...

Most dough needs a warm, humid environment to allow the yeast to ferment quickly, and these simple covering solutions should ...

A small but very powerful transformation has taken the dining world by storm. So small, indeed, it’s microscopic. Despite its size, it’s a process that has been harnessed by every culture in history ...

Aidan Clarke's time in England inspires him to open Aldrnari Bakery in Dover. Here's a look at the shop's specialties.