Embarking on the sourdough journey is both an art and a science. As with all living things, sourdough starters have their own unique rhythm and life cycle. For many novice bakers, one of the most...

When diving into the world of sourdough baking, a term you'll frequently encounter is "hydration." In essence, hydration refers to the amount of water present in a mixture compared to the amount of...

Sourdough bread has been a staple in many cultures for centuries. It's known for its tangy flavor, chewy texture, and beautiful crust. At the heart of this beloved bread is the sourdough starter—a...

Sourdough Starter Science: How Fermentation Works A mosaic of wild yeasts and bacteria, sourdough is a playground of nature's tiny wonders, working in harmony to rise, ferment, and flavor. Journey...

Poolish, Biga, and Pate Fermentee use commercial yeast for leavening bread, while sourdough starter depends on natural wild yeast and bacteria. Bread made from commercial yeast (yeasted pre-ferments)...

Transferring Sourdough from the Banneton to a Hot Dutch Oven using Parchment Paper The safest way to transfer your sourdough from the banneton to the hot preheated dutch oven is by first flipping...