Category: Bread

You’ve shaped a gorgeous sourdough but the final loaf spreads or sticks during proofing. If you want bakery-shaped rounds with crisp edges, learning How to Use a Banneton Basket for Perfect...

You love the idea of bakery-style sourdough at home, but your crust turns out soft or pale. You can get a crisp, crackling crust by learning how to bake sourdough in a Dutch oven for crispy...

You’ve baked sourdough loaves that look great but slice into a tight, gummy crumb. You want that airy, open interior—large irregular holes and a light texture. This guide shows exactly how to get...

You’ve mixed your levain and flour, but the dough feels weak and floppy. Stretch and folds are the simple, tactile trick that builds strength and structure without heavy kneading. In this guide...

If your sourdough feels slack, tears easily, or bakes with a dense crumb, you’re not alone. You can improve gluten structure without extra kneading by using the autolyse method. Autolyse sourdough...

You love fresh sourdough, but guessing fermentation times leaves you with dense loaves or overproofed messes. Learning how to bulk ferment sourdough at room temperature gives you predictable,...