sourdough

There's some magic behind the fermentation process.
The past few years of upheaval in how people grow, cook, think about, and eat food has left no corner of the supermarket untouched. Even bread, that most ancient, simple, beloved staple of diets around the world, has been the subject of both crisis and passionate revitalization. But behind every machine-sliced sandwich bread or carefully crafted artisan loaf is a simple question of language.
Andrew McCarthy visits San Francisco's Arizmendi Bakery, a worker-owned cooperative that specializes in pastries, artisan
When it came to deciding the weekend birthday destination there really wasn't much debate. It would be San Francisco, an unparalleled carbohydrate sanctuary, and, more specifically, home to sublime sourdough bread.
You might say Robert Jordan is the keeper of the flame by preserving the family's sourdough starter for so many years.
If you’ve ever winced at the suggestion of Chipotle to fulfill a burrito craving, been laughed at for thinking it’s normal
The reward of a freshly-baked loaf is more than worth it.
There is nothing like a freshly baked loaf that is soft and springy in the middle with a crust so hard it cracks when you bite into it.
Sourdough starters have a reputation for being high-maintenance. There are many different feeding methods out there, and the multitude of options and schedules can overwhelm. However, once you've mastered your routine, a starter is a completely manageable addition to your kitchen.