Sourdough is a blank canvas, ready to absorb the flavors and textures of thoughtfully chosen ingredients. As I embark on loaf #8 of my 1,000-loaf journey, I’m experimenting with ways to infuse sourdough with natural additions that enhance fermentation, structure, and crust development. Whether you’re looking to add complexity to your loaves or just try …

Exploring New Flavors: Enhancing Sourdough with Natural Ingredients Read More »

Few things in the world of bread baking are as satisfying as cracking into a beautifully crisp, golden-brown crust. It’s the first impression of a sourdough loaf—the crunch, the sheen, the deep caramel tones. But crafting the perfect crust isn’t just about luck; it’s about understanding the science of heat, steam, and fermentation. As I …

Mastering the Crust: The Secrets Behind a Perfect Bake Read More »

Sourdough fermentation is a delicate balance—too short, and you miss out on deep flavors and that signature airy crumb; too long, and you risk a collapsed, overly acidic loaf. As I embark on baking my 5th loaf in this 1,000-loaf journey, I’m taking a deep dive into what’s really happening beneath the surface: the yeast …

Fermentation Matters: How Long is Too Long for Sourdough? Read More »