Sourdough Information and Process / basics
January 13, 2024Embarking 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.
January 01, 2024The Science Behind Sourdoughs Delicious PaceSourdough bread has this rustic charm, doesn't it? That tangy flavor and crusty goodness make it stand out. But what really makes sourdough unique isn't just the taste – it's the slow, deliberate way it's made.
April 27, 2023Overfeeding a sourdough starter can be beneficial because it provides an abundance of food for the culture, which can increase it's activity and fermentation. Just like people, your sourdough starter can be extra hungry -- especially in times where there is higher fermentation rates. This is particularly helpful when you notice that your sourdough starter isn't as active as it once was. When you overfeed a starter, the culture will multiply more quickly, leading to a stronger and more active starter.
February 02, 2023
Sourdough bread has been enjoyed for centuries, and for good reason. Not only is it delicious, but it also offers a variety of health benefits. Here are just a few of the reasons why sourdough bread is good for you. Not only does it have a unique, tangy flavor, but it's also better for your health than commercial bread.
Plain and simple, sourdough bread is easier to digest. The fermentation process that occurs when making sourdough bread breaks down the gluten and phytic acid, making it easier for our bodies to digest. This is especially beneficial for those with gluten sensitivities.
January 25, 2023Sourdough starter is a fermented mixture of flour and water that is used as a natural leavening agent in bread baking. The type of flour used to maintain the starter can have a significant impact on the health and activity of the starter, as well as the final flavor and texture of the bread.
January 05, 2023
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.