How to Read Your Crumb: Underproofed vs Overproofed
A sliced loaf records how fermentation went; learn the crumb patterns that point to underproofing, overproofing or a dough that got it…
8 min read
Category
Sourdough
Why Is My Sourdough Dense?
Most heavy sourdough is underfermented, so check the starter, the dough temperature and the rise before you change flour or recipe.
7 min read
How to Store a Sourdough Starter: Fridge, Dried or Frozen
Chill your starter between weekly bakes, dry a few flakes as a backup for long breaks, and keep the freezer as a…
9 min read
Stretch and Folds vs Kneading
Kneading builds gluten fast with effort up front, while stretch and folds let time help; your dough's real hydration usually decides.
8 min read
What to Do With Sourdough Discard
Turn spare starter into pancakes, crackers, flatbreads and muffins by taking its flour and water out of the recipe before you mix.
7 min read
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
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
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
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