Last winter, my sourdough starter turned into a sluggish, barely-bubbling mess. I live in a drafty older home, and my kitchen sits at around 64°F from November through March. No matter what I tried — longer bulk ferments, more frequent…
If you have been baking sourdough for any length of time, you already know how much flour matters. I spent nearly eight months chasing better oven spring and a more open crumb before I finally stopped blaming my starter. This…
For the first two years of my sourdough journey, I used a cheap plastic scraper I grabbed from a dollar store. It warped after three months, slipped constantly on my wooden board, and left bits of dough stuck to the…
