Signs of Over-fermented Dough
Signs of over-fermentation in your baked loaf: If your dough gets too warm for too long or you ferment for too long even at the…
Category: Science
Continued Experiments with San Francisco Sourdough
I’ve been experimenting with the San Francisco Style sourdough since I began baking with sourdough over 16 years ago. After a lot of failure to…
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…
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…
Salt and its Effect in Bread Baking
Salt is an important ingredient in bread baking. It’s a tool in the hands of savvy bakers which can be used in many ways. Once…
What Does the “Ash Content” of Flour Mean?
The ash content of flour is an interesting subject for bakers. The ash content of flour refers to the mineral content which is measured by…
Dough Hydration Calculator
The above image is not the calculator it is just a photo of what it looks like. Robert King has put together an online dough…
What Does Hydration Mean
What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough –…
How to Figure Baker’s Percent
Let’s talk about…. Photo above is formula for Onion Cheese Batter Bread BAKER’S PERCENT Baker’s percent can be a difficult concept for those who are…
Starter Hydration Conversions
Starter Hydration Conversions How to convert a 100% starter to a 166% starter Most of the formulas in my books, “Discovering Sourdough,” are based off…