Spend enough time watching sourdough videos online and you may start believing that every successful loaf depends on pulling a flawless translucent dough membrane worthy…
Posts published in “Technique & Methods”
Folding, fermenting, testing, shaping, and knowing when the dough is ready — this section focuses on the practical skills that separate good bread from dense bricks.
Cold proofing is one of those steps that feels optional—until you skip it and realize what you’ve been missing. It’s not just about convenience or…
I’m still fascinated by the history of sourdough—and far from done exploring it—so I keep wandering down the rabbit hole of YouTube videos and obscure…
There is a moment in every sourdough baker’s journey when scoring the dough becomes a source of quiet anxiety. Not because it’s difficult, but because…
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 misunderstood. The journey from a…
There’s a moment, just after your dough hits the oven, when everything that happened over the past 24 hours either pays off—or quietly falls apart.…
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…
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…
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…
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.…
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…