SheKnows

I Ruined Dozens of Sourdough Loaves Before I Started Using the Aliquot Method. So What Is It & How Do You Use It?

Then I found the aliquot method, and I’ve been nailing loaf after loaf for months without a single dense or gummy crumb. At its core, the aliquot method is a simple workaround for the most ...
Hosted on MSN

Simple long-ferment pizza dough that makes restaurant-style pizza at home

This 72-hour pizza dough uses a slow, cold fermentation to build incredible flavor and texture, creating a crispy, chewy crust that’s worth the wait. California election experts sound alarm as ...
KOIN 6

Fermentation is really cool dough

PORTLAND, Ore (KOIN)- The Portland Fermentation Festival returns to the Pearl next week. The event celebrates all things fermented and delicious while offering tips and recipes from local makers. And ...
MLive

Michigan’s Best Local Eats: Fermentation is the trick to good dough at Ann Arbor’s Bigalora

ANN ARBOR, MI -- According to Bigalora Wood Fired Cucina, the trick to good dough is to leave it alone for 72 hours. While the pizza at the Ann Arbor eatery features a variety of combinations of ...
Orlando Weekly

Pizzeria Roberti’s dough, made after an in-house ferment, lends their pies an upper crust

Joe Roberti, the exceedingly genial proprietor of Pizzeria Roberti, learned the art of pizza making as a child – first, just playing around with dough at the pizzeria neighboring his mom’s Hallmark ...
Science Daily

An easier way to go veggie: Vitamin B12 can be produced during dough fermentation

Grain-based materials fermented with Propionibacterium freudenreichii have enough vitamin B12 to be nutritionally significant. With the help of Lactobacillus brevis in the fermentation process, vegans ...