Sourdough bread gets its brown coloration from the Maillard reaction when residual reducing sugars and acids in the dough reacts under the exposure of heat. Inadequate steaming is the most common...
Learn to Bake Sourdough Bread with Large Holes and Light Open Crumb
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Sourdough bread cracks in the hot oven as expanding carbon dioxide gasses in the dough look for the weakest point on the surface to break free. The dough cracks non-uniformly on the surface due to...
Sourdough that is overly loose and difficult to hold its shape, is flat throughout the baking process without having any significant rise, which is primarily due to a weak gluten structure that is...
Sourdough bread that is able to achieve a good rise is susceptible to collapsing and flattening throughout the baking process, in particular during bulk fermentation, shaping/handling the dough,...
Ultimate Guide to Achieving the Perfect Rise in Sourdough Bread
Sourdough bread rises because carbon dioxide gasses produced by yeast and bacteria fermentation gets trapped by the gluten network in the dough and the flexible dough expands as its internal pressure...
The sourness in sourdough bread primarily comes from lactic fermentation by the naturally present lactic acid bacteria found in flour that produces lactic acid and acetic acid; lactic acid provides a...