If you’ve ever compared a bag of whole wheat flour from King Arthur Baking Company with a stone-ground flour from Ground Up Grain, you might…
Posts published in “Sourdough Ingredients”
This section looks at the materials that go into sourdough — what matters, what doesn’t, and how to choose wisely.
Throughout much of medieval Northern Europe, rye was far more than just another grain. It was the crop that stood between survival and starvation. In…
Modern sourdough bakers obsess over hydration percentages, fermentation curves, starter maturity, and flour protein levels. Yet long before anyone understood yeast, bacteria, or gluten, bakers…
Few foods have been elevated to modern health-cult status quite like sourdough bread. To hear parts of the internet tell it, sourdough is not merely…
Today’s bake came with a small revelation: trying a new recipe paid off in the best possible way. I went all in with 100% stone-milled…
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…
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…