I didn’t want to get my heart broken again. I’ve been hurt too many times by bread. I’ve been hurt by starters that would never become sufficiently foamy, by doughs that sullenly refused to rise, by ...

Good bread is hard to find, which is why this bakery in Arizona is so well-loved both locally and nationally. It's a rustic ...

This Honey Oat Sourdough Bread combines rolled oats, honey, and active starter for a rustic, nutty loaf that’s just a little ...

Saturday has become Bread Day in my kitchen. I have made bread in various forms for years, and I love the crunch of a fresh baked loaf, roll, bagel, etc. But the process of kneading dough can be ...

Bread dough proofing in a glass bowl covered by a white and red towel - rom_olik/Shutterstock Those who have embarked on a journey into breadmaking will know that it can be a frustrating hobby. Bread ...

CEDAR RAPIDS — Tom Schmitt has a name for his sourdough starter: 'The Beast.' The Beast is the fermented wild yeast-filled dough Schmitt uses as the base for every loaf of sourdough bread he bakes at ...

As the contributor of many of Food & Wine's comprehensive Best Of lists, designed to highlight and celebrate all aspects of American food and drink culture, David spent much of a typical year ...

Oh to dine like the French — wine, cheese, some baguette served alfresco with romance on the side. We see it in the movies, read about it in books and now Australian food writer Suzy Ashford brings us ...