Everything you need to know about long-fermented bread on why it's good for gluten-intolerant people. So, what the heck is long fermentation? In a nutshell, it’s baking breads and other baked goods ...

For Ida Bromfield, what started as a hobby — making bread that her gluten-intolerant daughter could eat — blossomed into a successful business during the COVID-19 pandemic. Bromfield’s business, ...

This artisan sourdough features sweet raspberries and crunchy pistachios, developed through an 8-hour bulk fermentation and a 30-hour cold proof for maximum flavor. Baked in a Krustic at high heat, ...

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

Many people, even kitchen enthusiasts, shy away from making bread as they consider the preparation of bread dough time-consuming, labor-intensive and unpredictable – many times more so when talking of ...

Sourdough may lead to a gentler rise in blood sugar compared with regular white bread, but factors like ingredients and portion size also play a role.

Aidan Clarke's time in England inspires him to open Aldrnari Bakery in Dover. Here's a look at the shop's specialties.

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

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