SOURDOUGH TOPICS

Dive into the world of sourdough and begin to truly understand the terminology and science behind bread. With each post below, I swim into the nooks and crannies of each topic, covering each and every square inch of the terrain.

strong bread dough after shaping
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.
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milk versus water English muffins
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?
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Autolysed bread dough
AUTOLYSE
What is autolyse? How does it affect the dough and final bake? And, is it the open-crumb secret?
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IMG_8089
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.
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Bubbly, active sourdough starter
MAKING STARTER FROM SCRATCH
Curious how to make sourdough starter from scratch? Let me walk you through it step-by-step.
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Instant read thermometer at 78.4 F
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.
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A very high hydration, wet dough
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.
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Sweet stiff starter after kneading, which should be slightly sticky
SWEET STIFF STARTER
Why sweet stiff starter for your sweet breads? What's different or special about it? Find all the answers here.
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Tangzhong
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.
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