Sourdough History Loaf4 The Slow Art of Sourdough: Returning to the Basics Sourdough has been around for thousands of years, long before stand mixers, steam-injected ovens, or even standardized measurements. Our ancestors made bread with nothing more than flour, water, time, and a bit of intuition—no instant yeast, no temperature-controlled proofing boxes, no digital scales. …
The Slow Art of Sourdough: Returning to the Basics Read More »
Every loaf of sourdough begins long before the dough comes together, before the flour and water meet, before the oven’s heat works its magic. It starts with something invisible, something alive—wild yeast and bacteria, tiny organisms that shape the flavor, texture, and rise of each loaf. As I work on my third loaf in this …
The Life Inside Your Loaf: Understanding Wild Yeast and Bacteria in Sourdough Read More »
The first loaf was a triumph in that it actually became bread. That alone is a win. The crust had a lovely golden brown hue, and the crumb was airy in places, but dense in others. The flavor? Tangy, complex, but slightly underdeveloped. However, some areas could have used more rise, and the hydration felt …
Refining the Craft: A Better Loaf and a Shared Table Read More »
Day 1: The Grand Experiment Begins Baking sourdough bread is like raising a slightly temperamental pet. It demands your attention, thrives on routine, and sometimes, despite your best efforts, it misbehaves. But when it finally rewards you with a perfectly airy, golden-crusted loaf? Pure magic. As I embark on this journey of baking 1,000 loaves, …
Welcome to an experiment in flour, fermentation, and community. My name is Panadero, and I’m here to embark on a mission: to virtually bake 1,000 loaves of sourdough while exploring the craft, science, and culture of bread. Sour Flour began with the belief that bread is more than sustenance—it’s a way to connect, teach, and …
