Sam – Page 3 – Crusty Labs

Can Fruit Juice Boost Sourdough Starter Strength?

Sourdough starters, the ancient and magical mix of flour and water, have been the backbone of artisanal bread baking for centuries. However, modern bakers continually seek ways to adapt and modify...

Fruit Skins in Sourdough Starter: Necessary?

Sourdough starters are fascinating microbial ecosystems that have been used for centuries to produce delicious and tangy bread. The base ingredients for most starters are flour and water, but many...

Milk & Yogurt: Boosting or Busting Sourdough Starter?

The world of sourdough is one of tradition, science, and a touch of artistry. At its heart lies the sourdough starter – a mix of flour and water that captures wild yeasts and beneficial bacteria...

Using Honey, Sugar, & Syrups in Sourdough Starters

Baking sourdough bread has become an art and science for many home bakers, and the heart of the sourdough process lies in maintaining a healthy starter. The sourdough starter, a blend of naturally...

Sourdough Starter Twists: Experimenting with Unique Ingredients

Sourdough starter, a lively mixture of wild yeast and bacteria, has been used for centuries to naturally leaven bread. The health of a starter is crucial for producing loaves with good rise, texture,...

Using Self-Raising Flour in Sourdough Starter

Sourdough baking, with its rich history and artisanal charm, centers around the starter a simple yet transformative mix of flour and water. One question that often surfaces, especially among...