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: Sourdough Information
Test Your Flour
Have you ever wanted to find out if your flour is any good for baking bread with? Do you sometimes wonder if your dough might…
25 Sourdough Clean up Hacks – Smart Ways to Minimize the Mess.
(1) Keep Starter in a Generously Sized Container. Ideally use a container that will allow your starter to expand 3-4x it’s size after mixing. I…
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…
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…
New Online Course Launch – Panettone!
I’m super excited to bring you this new online baking course,”Learn to Bake Panettone.” Beesham Soogrim, whom many of you know from Perfect Sourdough on…
How to get Blisters on Your Bread Crust – Bubble Crust
I have been called the queen of blisters…. ha ha ha! I love it! Now if you are from those countries where bread crust blisters…
Baking “Sour” San Francisco Sourdough Bread
My favorite loaf is the very sour San Francisco Sourdough style bread. It’s why I started baking sourdough almost 14 years ago. It’s why I…
Make Your Own Sourdough Starter With Me Event
Hello everyone! Today I started the “Make Your Own Sourdough Starter With Me” Event. The videos will be on Youtube but I will also post…
Feeding Your Sourdough Starter
Hello fellow bakers! A student asked me what ratio to feed a sourdough starter at and so I felt it was a good time to…
Feeding Your Sourdough Starter
Hello fellow bakers! A student asked me what ratio to feed a sourdough starter at and so I felt it was a good time to…
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…
Slowing Down a Starter or Dough
In summer or in warmer climates ambient temperatures can affect dough fermentation rate. Your starter and dough can over-ferment easily in hot weather. Here are…
Making 60% Motherdough
60% Motherdough Forumulas: Motherdough 1: 100 grams of 100% sourdough starter 220 grams water 400 grams bread flour Mix and refrigerate until bubbly. Then use…