I've been making sourdough bread for a year. I don't feed my starter regularly and don't time stretch-and-folds precisely, ...

Sourdough bread uses wild yeast and lactic acid bacteria for leavening, offering nutritional benefits and easier digestion. Mold, a fungus, thrives in moist, warm environments and breaks down ...

Focaccia tends to be a thinner, bubblier bread. Since I typically use my sourdough for sandwiches throughout the week, I make sure my focaccia dough is thick. I pick a smaller pan with higher ...