Fresh yeast imparts a flavor that isn't present in breads or pizzas made with dried yeast. It's not the same as sourdough, but it has a distinct flavor of its own. Here's how to buy it, proof it, store it, and revive it. More

While pizza purists among us might say that adding anything except the basic ingredients to pizza dough is wrong, sometimes the urge to experiment gets in the way of tradition. If you're going to start flinging things into your pizza dough, you might as well do it armed with a little bit of knowledge about what might happen. More

Fat isn't required in bread dough, and some might say that it doesn't belong at all in pizza dough. Whether—or when—you use it is up to you. But since it's so common in so many doughs, today we'll discuss the role fat plays in yeasted doughs. More

Maybe the thing I like best about breadmaking is that it accommodates my lazy, forgetful, procrastinating self. Good bread can't be rushed. Great bread likes to hang around and chill. It likes to loaf just as much as I do. More

We've talked a bunch recently about dough-making ingredients: yeast, salt, sugar, flour (including refined wheat flour, additives you may see, and alternative flours like spelt and rye.) But now that you're all stocked up, where are you going to put it all? More

Yesterday, since my starter was bubbling along the sides of the jar, I set aside four ounces of the starter and mixed it with some flour and water in a bowl. Today, that proto-dough in the bowl has risen and bubbled nicely. Time to make bread! More

Give your starter a good long look. This might be the day of your first harvest. One thing to check out is whether the bubbles are just on top, or whether there are bubbles throughout the jar. More

We're pretty excited about sourdough starters around here, and it looks like you are, too. Here are a few snapshots that Serious Eats and Slice community members took of their starters, from Day One to, well, eleven years old! More

You've got the hang of this. Today, do it again: feed your starter 1 ounce each of flour and water, and give it a stir when you think of it. Bubbles are looking good! Not all starters are the same, so if you aren't seeing the same bubbling I am, don't worry too much about it. I've seen starters that have a slow start, but suddenly burst into action rapidly and vigorously. That's part of the charm of sourdoughs—they're quirky. More

From now on, it's all about feeding once a day and stirring whenever you think about it. Unlike some recipes that require each feeding to double the existing amount of starter, I feed the same amount each day. Just add one ounce each of flour and water. We won't try to double it until we're getting ready to bake with the starter. More