The term “poolish” is used for pre-ferments added to bread dough using either natural or commercial yeast. Adding an aged rising agent adds flavor and improves the texture of any bread. There are ...

Baking depends on many factors: high-quality flour, a great recipe, lots of practice, plenty of time and patience, and the right conditions (temperature, humidity, Mercury not in retrograde). And ...

The easiest types of bread to make, how to know when your starter is ready, and other helpful tidbits. If the sight of fresh-baked, from-scratch bread on your social media feed is giving you FOMO ...

When you've spent so much time feeding and tending to a sourdough starter, it can be painful to simply throw it away. Good ...