In this experiment, I test the difference between a 6.5, 7.5, and 8.5 hour bulk fermentation on mini-loaves using my premix sourdough process.
Recent Posts
Sugar + Sourdough
Sugar supports yeast fermentation and contributes to a beautiful, deep crust color. Without sugar, fermentation wouldn’t be as strong or effective as it needs to be to raise bread dough. While it can sweeten …
Experiment: Using Sourdough Starter Past Peak
While I’ve done it plenty of times, using my starter past its peak is something I stopped doing when I began paying close attention to its health and maintenance. When a starter falls, that means …
