I Used Bob Red Mill Whole Wheat Flour in Every Loaf for 2 Months: Flavor Boost
My Sourdough Loaves Were Bland — Until I Tried This…
Flour & Ingredients
I Ground Fresh Flour With a Mockmill and My Sourdough Changed Forever
For two years, I chased the same problem. My sourdough loaves looked decent, smelled wonderful, and had a reasonable crumb. But something was missing — a depth of flavor I kept reading about in forums and watching in videos. Bakers…
I Switched to King Arthur Bread Flour for My Sourdough and Here Is What Changed
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…
I Tested Celtic Sea Salt vs Diamond Crystal in My Sourdough: Taste Test Results
For years, I grabbed whatever salt was closest on my pantry shelf when baking sourdough. Diamond Crystal kosher salt was my default — it was cheap, familiar, and always available. But after a few months of reading about Celtic sea…
I Tried Malted Barley Flour in My Sourdough and It Changed the Crust Forever
For months, my malted barley flour sourdough bread attempts were producing loaves that tasted great but looked embarrassingly pale. The crust had no color, no crackle, and zero of that deep amber shine I kept seeing in bakery photos. Every…
Malted Barley Flour in Sourdough: The Secret Ingredient That Changes Everything About Your Crust
I want to tell you about the time I accidentally made the most beautiful loaf of my entire baking life while trying to hide evidence of a mistake from my husband. It started with a mislabeled bag, a moment of panic, and a desperate Google search at 11pm. And somewhere in the middle of that … Read more
Does Water Quality Actually Affect Sourdough? I Ran a 6-Week Filtered vs Tap Test
I want to tell you about the morning I stood in my kitchen, staring at two sourdough loaves like a disappointed parent at a science fair, wondering why on earth I had just spent six weeks obsessively testing water quality sourdough filtered vs tap when both loaves looked… completely fine. Not revelatory. Not catastrophic. Just … Read more
High-Extraction Flour for Sourdough: What It Is, Why Serious Bakers Love It, and Where to Find It
I want to tell you about the time I confidently ordered what I thought was “fancy bread flour” online, proceeded to bake four increasingly dense and confusing loaves over two weekends, and only realized my mistake when my neighbor — who was just being polite about the bread, bless her — asked why my sourdough … Read more
Einkorn Sourdough: The Heritage Grain That Behaves Like a Toddler (Lovably Unpredictable)
It was 6:47 on a Tuesday morning, and I was standing in my kitchen staring at what can only be described as a puddle. Not bread dough. A puddle. The kind of thing that spreads slowly across your countertop with the quiet confidence of something that has absolutely no intention of holding a shape. I … Read more
Spelt Sourdough: Why I Fell in Love with This Ancient Grain (After One Very Dense Loaf)
I still remember standing at my kitchen counter, staring at what could only be described as a very expensive, very heavy doorstop. It was a Tuesday evening, the house smelled amazing, and I had just unmolded my very first spelt sourdough bread onto the cooling rack. It thudded. Like, actually thudded. My husband wandered in … Read more