Two Pittsburgh firms are raising a glass to longevity with a new beer variety — one that sports the on-can tagline “Liquid Bread” — amid a month of 100th anniversary celebrations. After a century in ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

A new video demonstrates how to make sourdough bread using a quick starter designed to speed up the fermentation process. The method blends traditional techniques with a fast-acting mixture that ...

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Whether you make it yourself or pick up a store-bought loaf, the benefits of sourdough bread are plentiful. “Traditional sourdough is made with just flour, water, salt, and a sourdough starter, which ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Precision fermentation is fast becoming a key part of the world of food. More precise than traditional or biomass fermentation, it’s a tool through which to develop flavours, vitamins, plant-based ...

Do you find yourself tossing away the crusts of your bread? You’re not alone, but the scale of bread waste is staggering. Around 10% of the 185 million tonnes of bread baked worldwide each year is ...

Never had any issues with overly sticky dough or problems rising, shaping, or baking. I've also done some 15 - 20% rye flour versions and they've turned out amazingly as well. The only time I run into ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...