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.
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.
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?
Can whey be used in bread making? Absolutely! Learn more about they types of whey and how to use them in your sourdough journey.
Curious how to make sourdough starter from scratch? Let me walk you through it step-by-step.
The ins and outs of how dough temperature affects bulk fermentation, plus how to figure and apply desired dough temperature to your recipes.
What on earth is dough hydration? How does it affect a recipe? And, how do I calculate it? Answers to all this and more.
Why sweet stiff starter for your sweet breads? What's different or special about it? Find all the answers here.
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