Caitlin VincentWe’ve all been there—staring at a crusty starter jar, wondering if all that buildup really needs to be scraped off. You’ve probably seen people on both ends of the spectrum: those who never clean their jar and those …
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Experiment: Testing Bulk Fermentation
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.
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 …
Sourdough Starter Maintenance
I used to think that maintaining a sourdough starter was easy and versatile. In truth, it can be if you want it to be. However, the level of care you give your starter directly correlates to the quality of bread …
Experiment: Milk Versus Water In English Muffins
Milk is a popular ingredient among English muffin recipes across the web. In fact, during my initial research of this recipe, I found most recipes contained a large percentage of milk. I also …
Tangzhong
Tangzhong is an Asian technique where some of the flour and liquid from a bread recipe are cooked over the stovetop until thickened, then cooled before being added to the dough. But why?