The Global Heritage of Wild Yeast San Francisco often dominates the conversation regarding sourdough. However, the history of capturing wild yeast dates back much further. Ancient Egypt is likely the true birthplace of leavened bread. Consequently, this tradition spans thousands of years and crosses every continent. Local bakers adapted fermentation to their specific grains and climates. Therefore, … Read more
The Science Behind Rye Flour and Sourdough Rye flour behaves differently than wheat flour in baking. Source The proteins in rye don’t form gluten networks the same way wheat proteins do. This unique characteristic creates challenges for bakers who try using standard commercial yeast alone. If you’re inspired to explore the fascinating world of rye and sourdough … Read more
Understanding Two Classic Breads Bread lovers often confuse Pain au Levain with sourdough. However, these two breads tell different stories through their crusts and crumbs. Both rely on natural fermentation, yet they deliver distinct flavors and textures. The difference lies in their cultural origins, fermentation approaches, and final taste profiles. If you’ve been inspired to … Read more
Introduction: Don’t Toss It, Bake It! The Magic of Sourdough Discard Desserts From tangy waste to tempting treats – unlock the secret potential of your sourdough discard. If you’re a sourdough baker, you know the feeling. That moment you have to pour a portion of your precious starter down the drain to make room for … Read more
Introduction: The Timeless Magic in a Humble Loaf Every time you feed your bubbly, tangy sourdough starter, you’re not just preparing to bake bread; you are participating in an ancient ritual that stretches back thousands of years. This simple jar of flour, water, and living microbes is a direct link from your modern kitchen to … Read more
