A Work in Progress (Just Like Your First Loaf)
Welcome to The Book of Sourdough! If you’ve ever stared at a jar of flour and water, wondering how on earth it could transform into a living, bubbling starter — you’re in the right place.
This project, like a good levain, is still rising. We’re building a resource that grows day by day, crumb by crumb.
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Sourdough Starter |
Ingredients
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Technique & Methods
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Equipment & Materials
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My Recipes
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My Notes
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Science of Sourdough
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History & Origins
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Literature
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Latest Posts
The Window Pane Test in Sourdough Baking: When Gluten Development Actually Matters
Spend enough time watching sourdough videos online and you may start believing that every successful loaf depends on pulling a ...
For Your Sourdough Discard: Crackles – Rustic Mini Baguettes Done Right
There is a quiet frustration in sourdough baking that nobody talks about enough: discard. You build a starter, you feed ...
Cold Proofing Sourdough: Why Overnight Fermentation Transforms Flavor, Structure, and Control
Cold proofing is one of those steps that feels optional—until you skip it and realize what you’ve been missing. It’s ...
The Real Difference Between Whole Wheat and Stone-Ground Flour (And Why Rye Changes the Game)
If you’ve ever compared a bag of whole wheat flour from King Arthur Baking Company with a stone-ground flour from ...
The Tuscon Table Loaf: Built for Olive Oil, Balsamic, and Bold Appetites
It started, as many good baking ideas do, with a moment of mild obsession at a local Italian restaurant—one of ...
Levain vs. “Old Dough”: The YouTube Myth That Falls Apart in Your Kitchen
I’m still fascinated by the history of sourdough—and far from done exploring it—so I keep wandering down the rabbit hole ...
Scoring Sourdough: Separating Function from Fashion
There is a moment in every sourdough baker’s journey when scoring the dough becomes a source of quiet anxiety. Not ...
Sourdough Starter Troubleshooting: The Real Reasons It Won’t Rise
If your sourdough starter won’t rise, don’t throw it away just yet. There’s a good chance it’s not dead—it’s simply ...
Medieval Bread vs. Modern Bread: What Changed—and Does It Matter for Your Health?
I’ll admit it—I still fall down the YouTube rabbit hole of sourdough advice. Not proudly, not regularly… but often enough ...
The Chorleywood Bread Process Explained: How Industrial Baking Changed Bread Forever
If you have ever wondered why supermarket sandwich bread can be soft for a week, squish into a perfect little ...
Why Rye Was the Grain of Survival in Medieval Northern Europe
Throughout much of medieval Northern Europe, rye was far more than just another grain. It was the crop that stood ...
Potash and the Peculiar History of Making Bread Rise Before Anyone Knew Why
Modern sourdough bakers obsess over hydration percentages, fermentation curves, starter maturity, and flour protein levels. Yet long before anyone understood ...
Why Homemade Sourdough Bread Only Lasts 3–4 Days (And Why That’s Normal)
One of the most persistent myths in the sourdough world is the idea that a “real” sourdough loaf should somehow ...
From Rye to Wheat: How Geography, History, and Industry Shaped the World of Sourdough Bread
Growing up in Germany, I ate rye sourdough bread almost daily without giving it much thought. It was simply “bread.” ...
Is Sourdough Bread Actually Healthy? The Truth About Nutrition, Starch, and Flour Choice
Few foods have been elevated to modern health-cult status quite like sourdough bread. To hear parts of the internet tell ...