I’ll never forget the first time I tried to fold a handful of everything bagel seasoning into my sourdough dough during bulk fermentation. I was so excited about the idea — and so completely unprepared for the chaos that followed. Seeds everywhere, dough tearing, and a loaf that came out looking like it had survived … Read more
I still remember the afternoon I pulled what I thought would be my best loaf ever out of the oven — only to find a dense, gummy crumb that stuck to the knife like wet clay. I had followed the recipe perfectly, or so I thought. Turns out, I had bumped up the water without … Read more
I still remember the loaf that finally made me understand the salt in sourdough bread importance in a way no recipe ever spelled out for me. I was rushing through a bake, distracted by a podcast, and I simply forgot to add the salt. The dough felt fine during bulk fermentation — maybe even a … Read more
