What Starter Feeding Ratios Actually Do (1:1:1 vs 1:5:5)
A feeding ratio mostly sets how long your starter takes to peak; see how 1:1:1, 1:5:5 and 1:10:10 compare for the same…
6 min read
Author
Chef Azo
A Sourdough Schedule for People Who Work 9 to 5
Feed before work, mix after dinner, shape at breakfast and bake the next evening: a weekday sourdough timeline built around office hours.
7 min read
Why Dough Temperature Matters More Than Time
A recipe's timings only hold at the dough temperature it was written for; aim for a temperature instead and let the clock…
7 min read
Bulk Fermentation: How to Tell When It’s Done
Know when to end bulk fermentation by reading rise, surface, jiggle and feel, with a time estimate that tells you when to…
7 min read
Dough Hydration: What 65% vs 80% Really Means
The gap between a 65% and an 80% dough is only 75 g of water per 500 g of flour, yet it…
7 min read
Baker’s Percentages Explained Simply
Flour is always 100% and every other ingredient is a share of it; learn to read, scale and compare dough recipes with…
6 min read
Sourdough Starter Not Rising? Causes and Fixes
Most sluggish starters are too cold, too young or peaking while nobody is watching; here is how to find which one and…
8 min read
How to Make a Sourdough Starter From Scratch, Day by Day
Grow a sourdough starter from nothing but flour and water, with what to expect each day and a clear test for when…
9 min read
Instant vs Active Dry vs Fresh Yeast
Fresh, active dry and instant yeast are one organism in three forms; here is how they differ, how to swap them by…
7 min read
Why Bakers Weigh Ingredients Instead of Using Cups
A cup holds a volume, not an amount, so the flour inside it changes with every scoop; weighing fixes that and makes…
7 min read