Sourdough Glossary The words, techniques and tools behind the loaf. All Starter Fermentation Dough Baking Ingredients Equipment Troubleshooting No terms found. A Acidity The level of acid produced during fermentation. Acidity contributes to the flavour and aroma of sourdough and is influenced by factors such as fermentation time, temperature and the balance of microorganisms in…
Getting Started with Sourdough Sourdough can look more complicated from the outside than it really is. A starter on the kitchen counter, dough that needs hours to rest, folding, waiting, waiting a little longer, and eventually a very hot oven. Then there are all the conversations about hydration, fermentation and perfectly open crumbs. You do…
Planning Your First Loaf A sourdough loaf is not something you simply squeeze in between everything else. Not because it requires that much work, but because the dough needs time of its own. From the moment you feed your starter to the moment you slice into a completely cooled loaf, you are looking at roughly…
Sourdough Essentials Sourdough has a curious way of making you believe that you need to set up a small bakery before you can begin. Banneton baskets, lamés, cast-iron Dutch ovens, specialist dough scrapers, proving chambers and complete starter kits appear everywhere once you start looking into what you are supposedly meant to have. But sourdough…