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 […]
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 […]