How to Shape a Sourdough Boule
Pre-shape, rest, fold and tighten: a step-by-step way to give a sourdough boule the surface tension it needs to rise tall.
7 min read
Author
Chef Azo
How to Convert Any Yeast Recipe to Sourdough
Swap the yeast for ripe starter, take out the flour and water it brings, and give the dough the extra hours it…
7 min read
Cold Retard: Proofing Sourdough in the Fridge
Proofing shaped sourdough in the fridge deepens flavour, firms the dough for scoring and lets you bake on your own schedule.
7 min read
Gas Mark Temperatures Explained
A full gas mark chart with Fahrenheit, conventional and fan settings, plus what old recipes mean by a slow or hot oven.
6 min read
What Your Sourdough Starter’s Smell Is Telling You
Acetone, vinegar, yogurt or cheese: what each starter smell means, and the visible signs that really mean starting over.
8 min read
Why Did My Bread Burst on the Side? A Guide to Scoring
A side burst means oven spring found its own way out; proofing, a sealed seam and a confident score keep it on…
7 min read
How to Halve or Double a Baking Recipe
Multiply every ingredient by the same factor, then sort out the eggs, the pan and the baking time that no formula decides.
7 min read
Sourdough Crust Too Thick, Too Hard or Too Pale: Causes and Fixes
Pale, thick or rock-hard crusts each have a clear cause, from oven heat and steam to loaf size and hydration.
7 min read
What Is Vital Wheat Gluten and When Should You Use It?
Vital wheat gluten is concentrated wheat protein that strengthens weak flour, whole wheat loaves and chewy bagels in small doses.
7 min read
Why Is My Sourdough Too Sour, or Not Sour Enough?
Sourness comes from time, temperature and your starter, so you can dial a loaf up to tangy or down to mild on…
8 min read