Author: Tim Chin

When cabbage ferments into sauerkraut, cucumbers turn into full-sour dills, milk becomes yogurt, and plums transform into umeboshi, we have lactic acid–producing bacteria to thank. Let’s look at the science behind this type of fermentation.

Here are the pros and cons of some of the most popular mixing, kneading, folding, and shaping methods.

One of the key concepts to master for baking great sourdough bread is proper fermentation: This starts with a strong starter and continues through to proofing and baking.

Leftover sourdough starter is transformed into these elegant crackers, flavored with coriander and fennel seed, rye flour, and sparkling wine.

Instead of throwing your excess sourdough starter away, save it for these lacy and thin savory pancake that are seasoned lightly with dashi and flecked with fresh scallions.

This recipe produces a classic oval pain au levain—a sourdough loaf that’s lightly tangy and deeply flavorful.

A diary of two weeks in the life of five sourdough starters made with different flours.

There’s no simple, one-size-fits-all recipe for a sourdough starter, but that doesn’t mean they’re hard to make. Here’s everything you need to know to get yours going with success.

You don’t have to understand the the science of sourdough yeasts and bacteria to bake great sourdough bread, but it sure can help.

McDonald’s chicken nuggets are famous for their uniform and tender meat, savory flavor, and crisp coating. Here’s how to make a replica version at home.