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…
Posts tagged as “sourdough baking science”
If you’ve spent enough time around sourdough forums, you’ve probably seen it:someone casually mentioning they measured their dough at “pH 4.3” like it’s the most…