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…
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…