GLUTEN DEVELOPMENT
What if I told you that bulk fermentation may not be your issue? Let’s discuss gluten – a very important component to your bread! Learn how to achieve beautiful, tall, well-structured loaves.
GLUTEN DEVELOPMENT Read More »
Sourdough FAQs
MILK VERSUS WATER IN ENGLISH MUFFINS
The liquid in an English muffin has a greater effect on the dough and end result than you may realize. Milk is a popular choice, but does it actually help achieve those nooks and crannies?
MILK VERSUS WATER IN ENGLISH MUFFINS Read More »
AUTOLYSE
What is autolyse? How does it affect the dough and final bake? And, is it the open-crumb secret?
USING WHEY IN SOURDOUGH BAKING
Can whey be used in bread making? Absolutely! Learn more about they types of whey and how to use them in your sourdough journey.
USING WHEY IN SOURDOUGH BAKING Read More »
MAKING STARTER FROM SCRATCH
Curious how to make sourdough starter from scratch? Let me walk you through it step-by-step.
MAKING STARTER FROM SCRATCH Read More »
DOUGH TEMPERATURE
The ins and outs of how dough temperature affects bulk fermentation, plus how to figure and apply desired dough temperature to your recipes.
DOUGH HYDRATION
What on earth is dough hydration? How does it affect a recipe? And, how do I calculate it? Answers to all this and more.
SWEET STIFF STARTER
Why sweet stiff starter for your sweet breads? What’s different or special about it? Find all the answers here.
SWEET STIFF STARTER Read More »
TANGZHONG
Everything you need to know about tangzhong: what it is, how it works, and how to include it in your favorite soft bread recipes.