Maurizio is here to show us all things naturally leavened, enriched, yeast-risen ... Let's look at fried sourdough doughnuts, specifically apple cider doughnuts, and the best way to prepare ...

This guide can help you troubleshoot what is potentially the hardest part of sourdough bread making: the natural yeast starter. Whether you’re taking your first crack at it, or you’ve already ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains ...

Nine Pin’s ciders have continued to evolve from the flagship cider made with white-wine yeast to co-ferments ... while working from a tiny space. Sourdough personal pizzas, including gluten ...

Instead, you use a sourdough starter, which is a combination of flour and water. The yeast and bacteria in the sourdough starter help your dough to rise. If you're just starting out with your ...

To prep a sourdough starter, it’s a week or two. A starter is the magical blend that takes the place of active yeast. Instead of the dry, tawny granules poured from a paper envelope or spooned ...

Though making sourdough bread has become a popular activity, the bread has been around for thousands of years. It is the oldest type of leavened bread (bread that rises due to yeast or other ...