There’s something grounding about creating your own sourdough starter from nothing more than whole wheat flour and water. It’s the kind of slow, patient process that our great-grandparents practiced ...

The revival of sourdough took off during the pandemic, but it's more than a fad. Home bread bakers hoping to liven up their ...

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 ...

Trent Fehl is an engineer who has worked for such illustrious outfits as SpaceX and Waymo. When he got into baking, he brought those engineering skills home to solve a classic problem in the kitchen: ...

A freshly baked loaf of bread is hard to beat, particularly the sourdough kind. Sourdough has a distinctive, slightly tangy, and complex flavour profile due to the fermentation process, which comes ...

For fermentation revivalist Sandor Katz, making sourdough, kimchi, and kombucha is about more than eating well at home. It’s a metaphor for creative systemic change, bubbling away from the ground up.

In the past four weeks, sourdough has reached a popularity quite possibly not seen since the Gold Rush. Part of the surge in interest is because some supermarkets are selling out of yeast — along with ...

Food fermentation is the process of creating food or changing the properties of food using microbes. Many cultures started fermenting foods to preserve them. For example, fermenting vegetables allowed ...