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 »
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 »
