Sourdough Bread, Which Method is Best?
I’ve had people write and ask me which method is the “right or best” way to bake sourdough bread. That’s an easy question to answer…
Category: Opinion
Four Rapid Methods to Improve Your Sourdough Bread.
Follow this mini-guide and prepare to significantly level up, not only your finished loaves, but your skill and intuition with your process. Ditch the nagging…
Sheet Pan Sizes and Dough Troughs
Sheet pans sizes are categorized differently than other baking pans. The following will help you understand what is meant by quarter half and full size…
Gray Friday Sales
(Edited to add: Udemy has extended this sale until December 5th, 2019) I thought I would beat the rush for Black Friday Sales and offer…
Metric Dough Formulation Made Easy (Sort of)
All of your ingredient weights will be a percentage based off of the flour weight (baker's do it this way, it's called Baker's Percent). Don't get flu…
Italian Flour and Bread Baking
If you are interested in baking up some Italian type breads (not just pizza), then using Italian flour would help you obtain the authentic flavor…
Sourdough Baking has Exploded in Popularity!
In the early 2000’s it was rare to find any information on the internet about how to bake real sourdough bread. Now it seems like…
Better Baking Bakers
In this last week of May, when people are transitioning from spring to summer barbecues and picnics, take a moment to check into a new…
Why Use Freshly Ground Flour?
Article by Mark Gunderman – All rights reserved worldwide 2019 (In our Facebook group, Perfect Sourdough, Mark Gunderman answered the question: “Why purchase a home…
Temperature and Timing San Francisco Sourdough
In my online course “Bake San Francisco Style Sour Sourdough Bread” a student was struggling with over-fermenting the dough because they used their oven as…
Wood Fired Baking Retreat in France
In early September I was lucky enough to visit Pat Hains from Pilgrims au Pain in St. Cirq Lapopie, southwest France. I had the most…
Ready to Bake More Sourdough?
Hello Everyone! I just returned from a week of traveling by plane and then by car across the Arizona Desert (twice) in 118F weather! This…
50K Celebration and Memorial Weekend
Hello everyone! We’ve got some fun things fermenting! For one thing, our group, Perfect Sourdough on Facebook is about to reach 50 thousand members! I…
Protecting Gluten in a Weak Dough
Autolyse, it’s what everyone does. However, were you aware that doing an autolyse when you are dealing with a weak dough can be detrimental? During…
The New Fourneau Bread Oven Insert
I was sent a Fourneau Bread Oven insert by the Fourneau company to test out. Wow, was it fun to get a heavy package delivered…