Wondering about bubbly bits or puffy dough? Here's how to tell when your sourdough's first rise is done, using the signs of a ...

I asked baking experts to explain why there is a renewed interest in making sourdough and what home bakers need to know ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Sourdough Bread Day, celebrated annually on April 1st, honors one of the world's oldest and most cherished forms of leavened bread. The unique holiday encourages baking enthusiasts and novices alike ...

KANSAS CITY — Technological advancements may impact several areas in the baking industry: shelf life, nutrition, ...

Dr Federica Amati has highlighted a 'problem' with sourdough bread. The naturally leavened bread, which does not use ...

“The microbial composition of each starter is unique, contributing to the bread ... and wild yeast create prebiotics, such as inulin, and resistant starch during the fermentation process ...

Ever wondered why bread dough rises when baking? Or why pizza dough gets puffy? It's all thanks to tiny living organisms called yeast! In this experiment, we'll see exactly how yeast works by watching ...

This sugar feeds the yeast, giving it something of a turbo boost, encouraging it to produce more carbon dioxide and alcohol. This is the fermentation process. It’s the alcohol which gives bread ...

The accidental discovery of wild yeast fermentation eventually led to the development of sourdough, marking a significant advancement from unleavened to leavened bread. This method remained the ...