Pallant’s “Sourdough Culture: A History of Bread Making From Ancient to Modern Bakers,” details his quest to find the origins of his sourdough starter. The book comes out on September 14.

Store the bread in a bread box or tightly sealed container at room temperature. If the bread hardens, lightly reheat it in the oven at 300°F (150°C) for about 10 minutes to refresh. 5.

Historically, all leavened bread in the world was sourdough bread.Then, in the 1900s, the industrial production of one kind of yeast led to the spread and global dominance of that yeast and the few ...

Top sourdough bread tips from expert bakers Jenny and Jeffery Brown. Jenny and Jeffery Brown, the founders and head bakers at Izola Bakery in San Diego, California, share their expertise in ...

This rye bread is made with a bit of rye flour, a bit of malt syrup (or honey or even table sugar), yeast, flour, salt and water. It is surprisingly easy to make at home. Time 1 hour 10 minutes ...

During the Yukon Goldrush of the late 1890s, a prospector who survived at least one freezing Alaska winter earned the title of “sourdough.” Often, a sourdough prospector had lived on li… ...

Bread by Johnny. Jupiter bread-maker Johnny VanCora has built quite the local sourdough business, all before age 24. (He turns 25 next month.) He has a strictly sourdough bakery on Indiantown Road ...

Artisan bread, similar to sourdough bread, is baked in a Dutch oven. Once your bread has risen, place your Dutch oven, with the cover intact, in your oven once it has reached 450 degrees.

GREEN BAY (WLUK) -- A new micro-bakery is making fresh sourdough bread for you in downtown Green Bay, and is ready to fill your dinner table this holiday season. WLUK. Voyageurs Sourdough does not ...