Welcome to episode 3 of Mama’s Bakery! Today, we are making 4 different types of bread with just ONE dough. This dough recipe requires no sugar, no oil, no dairy, and no kneading! It really is the ...

In the 15th anniversary edition of ‘My Bread,’ author Jim Lahey explains his method, which has roots in an ancient technique.

After feeding the starter and letting it ferment overnight, you mix the dough the next morning and then—cool trick—feed it through a food processor a few times to really develop the high-gluten dough.