This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. For the first two years I baked sourdough, I only baked on weekends. That was the conventional wisdom — start your levain Friday night, mix Saturday morning, bake Saturday afternoon or Sunday. Clean, contained, no pressure. And honestly, it works great … Read more
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. For the first two years I baked sourdough seriously, every loaf I cut open looked the same: a tight, uniform crumb that tasted fine but told me nothing had really worked. I was following the right hydration numbers, using the right … Read more
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. People ask me all the time whether my starter is “better” because it’s old. My honest answer is: it’s complicated. I started this starter in 2014 from nothing but flour, water, and time. I nursed it through a move, a microbakery … Read more
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I remember the exact moment I realized I had been sabotaging almost every loaf I baked for the better part of a year. I was standing in my kitchen at 11pm, cutting into what was supposed to be a beautifully open, … Read more
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My first sourdough loaf came out of the oven looking like a deflated frisbee. It was dense, gummy in the middle, and had a crust so pale it looked like it had never seen heat. I had followed a recipe. I … Read more
