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 ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing ...

For fermentation revivalist Sandor Katz, making sourdough, kimchi, and kombucha is about more than eating well at home. It’s a metaphor for creative systemic change, bubbling away from the ground up.

Beginning sourdough bakers can lessen their struggles with Crustello, a Kickstarter from American AI tech company Race Box. It takes the stress out of being a helicopter parent of a sourdough starter ...

Food tells stories. Every dish carries within it centuries of tradition, migration patterns, survival strategies, and ...

In the past four weeks, sourdough has reached a popularity quite possibly not seen since the Gold Rush. Part of the surge in interest is because some supermarkets are selling out of yeast — along with ...

The Thanksgiving table doesn’t leave a ton of room for real innovation if you’re sticking to the classics. What I feel the spread often lacks is hits of brightness and slaps of deep flavor amongst the ...

In a new study, people who incorporated a fermented side dish into their weekly routine saw meaningful shifts in immune cells ...

Microbes in 'starter cultures' impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

In the past four weeks, sourdough has reached a popularity quite possibly not seen since the Gold Rush. Part of the surge in interest is because some supermarkets are selling out of yeast — along with ...