Main features: thin crust, open crumb Type of dough: medium hydration dough Flours used: white […]
Ciabatta
Main features: crunchy crust, very open crumb Type of dough: high hydration, very wet dough […]
Welcome, Homebakers!
The moment we have been waiting for many many years has finally arrived as we […]
How to lend your bread some character
If you’ve already started making bread for a while now and you have practiced quite […]
Borodinsky bread, a Russian story for the ages
Main features: dense, brick-like bread Type of dough: rye, sticky dough Flours used: rye flour, […]
Terminology
Hydration – expressed in %, it means the proportion of water and it always relates […]
Dough kneading
Kneading your dough is basically the first phase you go through to get from a […]
Rye doughs
Rye doughs can be truly challenging even for seasoned many bakers. When we talk about […]
A short introduction to flours
How many types of flour are out there? Countless. Out of these flours, even seasoned […]
How to keep your starter refrigerated
If you have reached the point where you have an active starter, but you’re not […]
How do you convert your sourdough starter
We are talking about converting your starter, wither by feeding it with a different kind […]
When can I use my starter?
How do you know when your starter is ripe and ready to be used for […]
Advice for a strong starter & how to back-up your starter
If you just started your sourdough journey and have built your own starter from scratch, […]
Osmotolerant sourdough starters
Enriched doughs are doughs that are high in fats, sugars or dairy. Although they may […]
What factors does your starter’s character depend on
We keep saying that not all sourdough starters are the same, that each one is […]
How to maintain a sourdough culture
Whether you grew your own starter from scratch or received one from a friend, your […]
How to build your sourdough starter from scratch
Sourdough fermentation was most likely discovered by accident, when someone forgot about a mix of […]
What is a sourdough starter – lots of microbiology and a bit of magic
What is a sourdough starter and how does a simple mix of flour and water […]
