Bread doesn’t make you fat.
Fermentation breaks down carbohydrates and converts them into alcohol which means less of sugar spike in sourdough bread. This and more on why bread doesn’t make you fat.
Baking with a Dutch Oven
My cast iron Lodge dutch oven is perfect for baking just one loaf. Preheat it and bake your sourdough with the lid to easily steam the loaf. Remove the lid halfway through baking to ventilate and achieve the perfect sourdough crust.
Troubleshooting your dough
A few common issues bakers experience and suggested remedies for future bakes.
Essential Baking Tools
My most important tools for creating consistently delicious sourdough bread
Temperature as an Ingredient
Temperature is the 5th ingredient in a simple sourdough recipe and is the only path to consistently good sourdough.
Summer Vacation… for your starter
Going on vacation? Put your started to rest while you’re gone so it’s ready to work with you when you return!
If there is additional information you are looking for but not seeing here, check out my References page for links to other inspiring bakers that have greatly helped me on the sourdough journey! Or send me an email.