If you tried your hand at baking sourdough during the COVID-19 lockdown but it didn't quite go to plan, or have always wished ...

A favorite of many an online #breadtok girlie, the Zassenhaus bread slicer is well worth the cash — and counter space ...

You can make your own bread improver by creating a natural leaven: in a clean jar mix four teaspoons of wholemeal flour with four teaspoons of water, then add the same quantity of each every day ...

To make sourdough bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can ...

Sourdough is a crusty, tangy bread that can be intimidating to make at home. The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus ...

Sourdough bread's unique fermentation process enhances digestibility, lowers glycemic index, and introduces probiotics for better gut health. It also naturally preserves without additives ...

Kendra Hofseth, owner of Bakehouse Sourdough, creates a new batch of slow-fermented sourdough bread inside her Washougal home-based microbakery in an undated photo. (Contributed by Kendra Hofseth ...

Sure, you might have given sourdough bread baking a try during the dire days of pandemic lockdown, but let’s be honest: it’s never as good as when the pros do it. Vancouver has no shortage of ...