One of the most persistent myths in the sourdough world is the idea that a “real” sourdough loaf should somehow remain fresh and glorious for…
Posts published in “Sourdough Notes”
This section is my baker’s notebook — observations from the kitchen, small experiments, occasional surprises, and the odd myth that deserves a closer look.
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…
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…
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…