Poles are particular about bread; numerous emigrants all over the world tend to complain about a lack of ‘real’ sourdough or little variety of breadstuffs available outside of Poland. Here, the bakery ...

Deeply browned, verging on burnt crust. Moist, chewy, almost-sticky crumb. The unmistakable nutty-nostalgic aroma of whole grain rye. It was a loaf to remember, that rare assemblage of flour and water ...

Rye sourdough bread isn’t just delicious, it’s also very nutritious. Rye is a cereal grain that belongs to the wheat family ...

Sourdough does everything - leavens the bread, adds a more complex flavour than any other leavening agent, makes the ingredients more accessible to our bodies, and keeps the bread fresher longer, says ...

I've been keeping sourdough starters alive for years, long before it became a popular quarantine hobby. And I love to plan vacations partly around the bakeries I want to hit up. My husband has learned ...

This Multigrain Sourdough Bread is made with whole wheat flour, along with a blend of whole grains and seeds, for a healthy, ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

I eat a slice of bread a day, either for breakfast or lunch. That may surprise you, as bread doesn’t have the best reputation when it comes to our health – but it’s misunderstood. It’s one of the ...

Let’s face it, bread is a big part of our lives. For breakfast, lunch, dinner and the snacks in between, many American meal choices include a slice of some sort. Many of the packaged bread options at ...