sourdough pH

The lid barely cracked open before the smell hit me — something sharp, almost like vinegar folded into ripe yogurt — and my first thought was, that’s stronger than usual. That was the same starter I’d fed the night before, the one that went into the loaf I served my mother-in-law at dinner a few … Read more

No recipe card on the internet will warn you that your starter has a number attached to it — a real, measurable number that predicts whether your loaf ends up tasting complex or like something peeled off a locker room floor. Mine certainly didn’t warn me, which is how I ended up handing my mother-in-law … Read more