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 ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. If you’ve ever made bread that had a long ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Flash back to the pandemic, when ...

Rye bread and sourdough can both be healthy additions to your diet, particularly when you choose whole-grain or whole-wheat ...

When it comes to baking bread, one two-phased step is both notoriously difficult and extremely important to get right: proofing. Proofing involves letting the bread dough rise before baking it, which ...

There is something especially satisfying about making a loaf of sourdough bread with freshly milled grain. This spelt ...

Far too many home cooks have a mental block about homemade bread. This is a huge bummer: bread is among the most satisfying and rewarding things you can learn to make, but complex recipes and ...

The starter is sort of a watery dough that ferments over time and is necessary for making sourdough and other breads—you have to “feed” it regularly with fresh flour, which makes it begin to feel like ...