We ask experienced bakers about the most common errors with sourdough starters and share their advice so your sourdough ...

I've been making sourdough bread for a year. I don't feed my starter regularly and don't time stretch-and-folds precisely, ...

The leaven is made up of leftover sourdough starter, so there is no need to make leaven. There is no need to stretch and fold the dough, because rye flour lacks gluten to develop, and the ...

For example, rye flour produced starters with the highest rise and most ... work] gives me greater confidence in the benefits of maintaining my three distinct sourdough cultures that are fed three ...

Sourdough expert and co-founder of Hart Bageri, Richard Hart, wants to debunk a major myth about sourdough starter. The professional baker says that it isn't actually precious and can easily be ...

Norwegians love their bread and loaves made with rye flour are particularly popular. This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour ...

Sourdough starter, an alchemy of flour, water and the terroir of your ... add any other grain that inspires - whole wheat, rye, spelt, einkorn - when feeding. Plan a week for the fermentation ...