The Slow Art of Sourdough: Returning to the Basics

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. …

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The Life Inside Your Loaf: Understanding Wild Yeast and Bacteria in Sourdough

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 …

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The 5 Factors of Sourdough: Time, Temperature, Hydration, Ratio, and Food (or, How Not to Bake a Brick)

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, …

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