At some point, I stopped just baking sourdough and started wanting to understand it. Why it rises. Why it stalls. Why one loaf opens up beautifully and another doesn’t. This is a collection of the deep dives that helped me truly “get” fermentation, h...
Deep breakdown of bulk fermentation, starter activity, and temperature control. Advanced but readable.
Sourdough Fermentation Guide
In depth explanation on yeast vs lactic acid bacteria and what actually causes rise.
Sourdough Starter Science
Flour is the foundation of everything. Protein levels, ash content, milling style, and wheat variety all directly impact fermentation, structure, extensibility, and final crumb. This deep dive explains how different flours perform in real dough so yo...
Understanding Flour Selection
Salt doesn't just add flavor to the dough, it's a regulator. It slows yeast activity, moderates bacterial fermentation, and tightens gluten structure by strengthening protein bonds within the dough. Even small percentage adjustments can noticeably ch...
The Role of Salt for Fermentation
Water does more than hydrate flour. Mineral content, chlorine levels, and temperature all influence fermentation activity, gluten development, and overall dough strength. This deep dive explains how water quality shapes flavor, structure, and rise so...
