Why do we want to know if starter is active or not? Knowing the level of activity of your starter will help you estimate your bulk fermentation time. And knowing your bulk fermentation window, it will help you plan accordingly. You no longer need to sit and watch your bulk ferment anymore! No more overprofing! […]
When talking about sourdough bread, the term most commonly used is “overproofing.” Overproofing vs. Overproving: In summary, “overproofing” is the term you would typically use in the context of sourdough bread, especially in American English. Both terms are understood and technically correct, but your choice may depend on the regional preference of your audience.
What is Levain? A levain (often spelled “levain” in French) is a type of pre-ferment traditionally used in the making of sourdough bread. It’s essentially a mixture of flour and water that has been inoculated with wild yeasts and bacteria from the environment. Over time, this mixture ferments, creating a natural leavening agent. The process […]
Salt plays several important roles in sourdough baking. It’s critical component for fermentation and flavor development. On a chemical level, all salt is primarily sodium chloride (NaCl)Both reducing and increasing its amount can significantly alter the bread’s taste, and finding the right balance is key to achieving a delicious loaf. It has a pivotal role […]
In the world of bread making, the development of the protein structure, known as gluten, traditionally relies heavily on kneading. However, there’s a fascinating alternative method that requires no kneading while still yielding excellent results. Dutch oven technique, a game-changer for bread enthusiasts. How Does Stretching and Folding Dough Create Fluffier Bread With the Dutch […]
A sourdough starter is a mixture of flour and water that contains wild yeasts and beneficial bacteria. These microorganisms are responsible for the fermentation process that gives sourdough bread its characteristic flavor and texture. The difference between an active sourdough starter and a not active one lies in their fermentation activity and ability to leaven […]
It is very frustrating to see your starter not doubling even after you followed directions exactly and everything should go well according to the instructions, but it’s not. Your starter is not doubling and you are not sure what the reason is. I have run into this problem a few times and was able to […]
You have your beautiful sourdough starter, but then something happens, my be life happens and you stuck your buddy in a jar in the fridge and ….forget about it for a long while…..The poor thing looks dead once you finally have time to attend to it. I think you should definitely give a try at […]
How to store fresh sourdough bread? Sourdough bread is best stored in a way that helps to maintain its texture and flavor for as long as possible. Here are some tips for storing sourdough bread: Store at room temperature: Sourdough bread can be stored at room temperature for up to 2-3 days, depending on the […]
Scoring is a technique used to create a beautiful pattern on the surface of a loaf of sourdough bread. This pattern not only adds to the aesthetic appeal of the bread, but it also serves a practical purpose. By scoring the bread, bakers create weak points in the dough that allow the bread to expand […]