#sourdough

Explore the timeless art of traditional sourdough baking, blending ancient methods with modern techniques to create flavorful, wholesome bread that stands the test of time.

A great sourdough loaf starts with a strong, lively starter. This guide walks you through making one from scratch, recognizing signs of health, and choosing the best flour and hydration ratios.

A thriving sourdough starter is the heart of every great loaf. Learn how to properly feed, maintain, and protect it from temperature shifts and contamination to keep your wild yeast happy.

A thriving sourdough starter is the heart of great bread, but sometimes things go awry. Let’s troubleshoot weak rise, bad smells, and sluggish fermentation to keep your starter strong and bubbly.

Great sourdough starts with the right tools. From bannetons to Dutch ovens, the right equipment makes baking easier and more rewarding. Let’s explore the must-have tools every sourdough baker needs.

Salt does more than enhance flavor—it shapes the very structure of your sourdough. From strengthening gluten to slowing fermentation, it’s an essential ingredient with a surprisingly complex role in breadmaking.

The secret to great sourdough isn’t just in the starter—it’s in the flour. Choosing the right grains can transform your loaf, affecting flavor, fermentation, and texture in profound ways.

The water you use in sourdough isn’t just an ingredient—it’s a key player in fermentation. Understanding its quality, from chlorine content to mineral balance, can elevate your bread from good to exceptional.

Your daily bread might just be a living, breathing work of art.

Wild yeast and bacteria turn simple dough into a delicious masterpiece. Let's dive into their roles in fermentation and how they shape your sourdough loaf.