Sourdough

In this article: We have good news: Great gluten-free bread is possible. All you need are the tools, the right recipes and of course the flour. Whether you're an experienced baker transitioning to...

As the designated Thanksgiving pie baker in my family, I've experienced many highs (severe reviews and empty pie plates) and lows (forgetting to add sugar to the filling and great bakes that never...

In Taiwan, where I live, flatbreads are versatile and springy. They can be folded into countless smooth layers, flavored with onions and lard, then shaped to hold all manner of fillings—from eggs and ...

There's more to Halloween candy than just trick-or-treating. This spooky season, we're baking lots of pumpkins, popping candy into cookies, and even mummifying hand pies. Want to join us? Here...

We all know what it's like to work with imperfect tools: measuring cups that aren't accurate, offset spatulas that don't flex enough, whisks that are hard to hold. So we made them better. ...

There's something magical about a warm, crusty loaf of sourdough fresh out of the oven. But for many aspiring bakers, this magic quickly turns to frustration. The seemingly complex process, endles...

Nothing beats the pleasure of taking a freshly baked loaf of bread out of your oven. The crust is crunchy, the crumb is light and airy, and the flavor – that unmistakable spice – is simply out of this...

Pumpkin is the undeniable star of fall baking quick bread, muffin, confectionery, the piesAND more. To get the most out of your pumpkin this harvest season, we're answering some of your most commo...

You are successful DONE – or buy – a sourdough starter. congratulations! Now you will need to feed your starter regularly to keep it alive and active for baking bread. To feed the sourdoug...