Bulk fermentation is one of those terms that sounds far more complicated than it actually is. Strip away the jargon, and what you are left…
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Sourdough baking has a way of humbling even the most methodical minds. You weigh your ingredients down to the gram, track hydration percentages, and still—your…
There are two kinds of sourdough bakers. Those who pretend temperature doesn’t matter… and those who’ve ruined enough dough to know that it absolutely does.…
There’s a certain point in every sourdough journey where enthusiasm starts to wobble. The starter turns sluggish, the loaves begin to look suspiciously similar, and…
There’s a moment in every sourdough baker’s journey when the classic country loaf stops being enough. Not because it isn’t good—but because you start to…
There are sourdough books… and then there are books that quietly take over your kitchen, your routine, and eventually your confidence as a baker. Maurizio…
Salt rarely gets the attention it deserves in sourdough baking. Flour is discussed endlessly—protein content, extraction rates, origins. Water gets its moment, too, especially when…
Creating a sourdough starter is one of those topics that has been explained a thousand times—and yet somehow still manages to confuse people. There are…
For the first couple of years of my sourdough journey, I was a loyal customer of King Arthur bread flour. It’s dependable, well-behaved, and—thanks to…
Sourdough starters are one of those topics where the internet tends to become unnecessarily mystical. In reality, a starter is simply flour, water, and a…
Bread presents an interesting dilemma. On one side there are breads made entirely from refined white flour — light, airy, beautifully risen, and irresistibly crunchy.…
Bread often carries a reputation that swings between two extremes. Some consider it a staple of a healthy diet, while others view it as little…
Sourdough baking has experienced an enormous resurgence over the past few years. From professional artisan bakeries to home kitchens, people everywhere are rediscovering the magic…
Anyone browsing sourdough recipes online might assume that a stand mixer is an essential piece of equipment. Many baking websites display polished kitchens with powerful…
Entering the world of sourdough baking can feel a little overwhelming at first. Suddenly there are terms like hydration, bulk fermentation, starter maintenance, and stretch-and-fold…
Sourdough baking has a remarkable ability to turn simple ideas into complicated debates. Few examples illustrate this better than the discussion around autolyse and fermentolyse.…
In the world of sourdough baking, equipment can quickly turn into a shopping list. Specialty bannetons, proofing boxes, fancy Dutch ovens, dedicated dough whisks, and…
Baker’s math (also called baker’s percentages) is one of the most useful tools a bread baker can learn. It removes guesswork from recipes and makes…
One of the simplest ways to improve your sourdough bread at home is to bake it in a Dutch oven. Professional bakeries use steam-injected ovens…
There is a certain romance surrounding the sourdough starter. Bakers talk about them the way gardeners talk about heirloom plants or sailors talk about old…