Have you ever wanted to make your very own sourdough bread? Last week, the G. H. Cook Biochemistry & Microbiology Club showed ...

It seems like everyone is back to making bread (especially the no-knead kind) these days. It makes sense. Now that much of the country—heck, much of the world—is back under some version of ...

For many people, spending more time at home over the past several weeks has opened up new opportunities to hone their domestic skills. As evidenced by Google's top recipe searches recently, one of ...

Using a sourdough starter to make bread introduces a slew of nutritional benefits, including helping you digest and absorb ...

My sister is no science writer, and I'm no baker, but recently our worlds melded in a surprising way. Here's what happened: Last October, I attended a workshop on artisanal bread and cheese-making at ...

Internet of Yum digs into all the things that make us drool while we're checking our feeds. The coronavirus came and the bakers rose to take over social media. Or so it seems as our feeds are filled ...

Posts from this author will be added to your daily email digest and your homepage feed. is a senior science reporter covering energy and the environment with more than a decade of experience. She is ...

You just need to corral and nurture the stuff, which should be easy for anyone with some time and patience. By Henry Fountain Mr. Fountain, a longtime science reporter for The Times, made sourdough ...

The answer to those two questions lies in the unpredictable nature of a sourdough starter. The bubbly, pale ooze brewing in your (or your friend’s) fridge is a small habitat for yeast and bacteria, ...