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Cold Retard Explained: How Fridge Proofing Changes Flavor
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Bread & Sourdough
59 posts
Levain Build Basics: How to Choose a Build Ratio
Unlock the secrets of levain build ratios and discover how to tailor your sourdough for perfect flavor and fermentation—continue reading to learn more.
The Float Test Myth: Why It Misleads Bakers
The float test myth misleads bakers by suggesting egg freshness can be determined visually, but understanding the real signs is crucial for safe baking.
Sourdough Discard: What It Really Is (and When It’s Too Old)
Curious about sourdough discard’s true nature and signs it’s past its prime? Discover how to tell when it’s still good to use.
Liquid vs Stiff Starter: Which Gives Better Control?
Just understanding whether a liquid or stiff starter offers better control can significantly impact your fermentation success—discover the key differences here.
Reviving a Neglected Starter: Don’t Start Over—Do This
Discover how to revive a neglected starter and avoid starting over by following simple steps to restore its health and activity.
Refrigerating Sourdough Starter: The Feeding Schedule That Works
Fascinating tips on refrigerating sourdough starters reveal the ideal feeding schedule to keep yours lively and ready for baking whenever you are.
Cloche vs Dutch Oven: When Each Gives Better Results
Bakery-quality crusts or versatile cooking—discover when a cloche or Dutch oven delivers better results and which tool suits your culinary needs.
Parchment vs No Parchment: How It Changes Oven Spring
No parchment can limit your bread’s oven spring, but understanding how parchment influences it could transform your baking results.
Dutch Oven Bread Physics: Why Lids Make Better Crust
Using the lid in your Dutch oven traps steam, which keeps the…
