In his 20s, Heath Wendell worked in a French bakery in Paris where he learned traditional European baking skills, which were ...

During the slow fermentation of sourdough, the wild yeast and lactobacillus in the leaven break down phytic acid. Since phytic acid is a food inhibitor that impairs the absorption of certain ...

One thing that the bread machine is particularly good at, though, is making dough. That might seem obvious ... which is extremely important for the fermentation process. Usually, this would ...

We've all had those moments when we end up with a little extra dough after making pizza, bread, or pastries. Instead of tossing it out, why not put it to good use? By fermenting your leftover ...