As simple as it may be, do not do it. I mean, I guess you can. I came off kind of intense there. Truth be told it is a waste of money that will cancel itself out. How? Read on… Continue reading
One of the most magical and cost efficient characteristics of sourdough is how well the bread keeps. Never have I had to give the loaf of bread a once-over to check to any mold. Continue reading
Welcome back. When you have a sleeping starter in the fridge it will take a few days, at least before you can bake again. You need to build yeast momentum again…here’s how to do it. Continue reading
This past week we experienced temperatures that hit the 80’s and 90’s. I took a look in the mirror, like deep eye contact and thought, “let’s do it,” and I woke my starter up. Continue reading
When winter approaches one must protect their sourdough starter. The yeast you capture thrive in warmth. As September turns to Fall it can, in some areas of the country/world to keep your yeast happy and active. Continue reading
There a debate in the sourdough world…a knife fight to be exact. Scoring, should you or should you not? Sometimes I do and sometimes I do not. Just depends how I feel. What it is and how to do it? Let us talk about it. Continue reading
When it comes to proofing your dough, size means everything.
As your dough is in its final rising period, it is very fragile and has a difficult time supporting itself. Choosing the right size proofing basket can make all the difference in having a nice, high dome-like boule, or having a short and stocky flying saucer like loaf. Continue reading