Sourdough

A few weeks ago, I ordered pizza from our local joint, a no-frills strip mall. With a few extras and added spread, our casual dinner for four set me back about $60. What's worse, the pizza wasn...

When you first start baking with the beginning of sourdough, the learning curve feels steep. You go online for information and are quickly overwhelmed not only by the amount of potential reading, but ...

Shiny, bubbly, flaky crust and a big open crumb: These are two of the most sought-after signs of sourdough bread. How do you get them? There are so many factors that get you there, but one of the bigg...

Sourdough lovers often face a common problem: to taste their beloved bread before it loses its delicious taste and texture. Fresh sourdough is irresistible, but its shelf life can be disappointingly s...

Since fresh pasta is made primarily of flour, the type you choose can have a profound effect on your results. Want a soft and silky noodle? How about a chewy noodle with a little bite? Choosing the ri...

Struggling to maintain the perfect temperature for the beginning of your dough? You are not alone. Many bakers find themselves dealing with uncooperative climates or unpredictable home temperatures, w...

I used to hate making waffles at home. That's because, until recently, I had a really bad waffle. You know: the kind that only makes one small, weak waffle at a time, the kind that never gets hot ...

If you're looking for a new recipe to try this month, we've got you covered. Do you want to bake a cake? Try our seven-minute peanut butter cream cake, a massive raspberry sheet cake or purple...

Discover the secrets to making the perfect broa de Milho, a traditional Portuguese cornbread. Many home bakers struggle with achieving the ideal texture and flavor, but this article will guide you thr...