Sourdough bread has become a bakery cornerstone around the world. The leavened bread has gradually risen in popularity for its superfood ability — and it’s a bread that’s existed for over thousands of ...

The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest. Sourdough bread, like these loaves baked by Loni Larson ...

Introducing Starts at 60’s new food writer Fiona Weir, who shares a simple long-ferment bread recipe that’s healthier, ...

Sourdough bread isn’t naturally gluten-free because traditional recipes use wheat, rye, or barley flours that still contain gluten. Fermentation makes sourdough easier to digest and lower on the ...

IOWA CITY - An Oregon-based food education program touring across the Midwest will be stopping in Iowa City for a free public fermentation workshop. Bread Garden Market, 225 S. Linn St., will host ...

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 ...

Today's first recipe is an old-fashioned American one for salt-rising bread. According to the Cook's and Diner's Dictionary, this bread "depends for rising on the fermentation of a mixture of salt, ...

Baking bread is a labor of love, and whether you picked up the craft during the 2020 lockdown or have been an avid, lifelong baker, it's likely guaranteed that you've got friends and family members ...