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...
Category: Sourdough Bread
A typical sourdough bread goes through two distinct phases of fermentation: bulk fermentation (first rise) and final fermentation (second rise). The question that naturally arises then would be why...
The most effective ways of strengthening a weak sourdough starter is by using whole rye flour, ensuring regular feedings immediately after the sourdough starter reaches peak rise, allowing the...
Milk is known to soften the crumb and crust of breads and is often the featured ingredient in ‘super soft’ dinner rolls. Breads made with milk have lower volume and rise as milk degrades gluten...
The Effects of Fats and Oil on Sourdough and Sourdough Bread
Fats and oil inhibits gluten development in sourdough, increases fermentation time, reduce baking time, reduces oven spring, reduces the size of holes in the crumb, softens the crumb and crust,...
The Difference Between Sourdough bread and Pane di Casa Bread
The Pane di Casa is a traditional Italian bread that translates to ‘bread of the home’; it is typically baked using commercial yeast and sometimes includes a high proportion of semolina...
