If you’re new to sourdough baking, you’ve probably heard terms like bulk ferment and cold proof tossed around a lot—and maybe you’re wondering: Why do we do both? Can’t I just let my dough rise and bake it right away? If you’ve ever wondered why we let dough rise on the counter and rest in the fridge, this is for you.

The Science Behind Sourdough: Understanding Fermentation through Science, Tips, and Techniques
Sourdough bread is a marvel of both culinary art and science. Its unique tangy flavor, chewy texture, and the beautiful crust are the results of a fascinating fermentation process. To truly appreciate the art of sourdough, it's important to understand the science behind its creation. This post will delve into the biological and chemical processes that transform simple ingredients into the complex and delicious bread we love. Discover the fascinating science behind sourdough fermentation. Learn how wild yeast and lactic acid bacteria transform flour and water into delicious, tangy sourdough bread. This ultimate guide covers everything from starter activation to baking, ensuring perfect bread every time.

Embarking on the sourdough journey is both exciting and rewarding, but for beginners, the prospect of daily feedings and care may seem a tad overwhelming. Don't worry, there's a game-changing solution: the sourdough starter fridge hack.  Life gets busy, and not everyone can commit to daily sourdough rituals and feedings. By stashing your starter in the fridge, you grant yourself the luxury of time. It slows down fermentation, reducing the need for daily feeds and attention. For those just dipping their toes into the world of sourdough, the fridge offers a forgiving learning curve. It provides a safety net, allowing you to explore the basics without the stress of constant monitoring.

So what exactly are Sourdough stretch and folds? ? When this technique is used correctly, it will not only strengthen gluten development in sourdough bread, but it will also add air into your dough without traditional kneading.

Typically I suggest doing stretch and folds a number of times, especially when making a boule.  This process is completed after the mixing stage, during what we call the bulk ferment stage. 

Are you new to sourdough and wondering what on earth all these crazy words mean?   Well here's a list terminology you may come across -- and you may want to research these a bit before you dive right in!  It will make your experience significantly more enjoyable and less frustrating.

Sourdough is just a fancy term that means naturally leavening bread without the use of commercial yeast.   To get started is really quite simple with few things needed.  The most important part of your sourdough journey is having a reliable starter that has strength and activity to rise bread.  This is where we come in.  Enter Summit Sourdough and our amazing 125 year old heirloom starter.