Sourdough Hydration Explained (Open vs Tight Crumb Guide)
Sourdough hydration refers to the percentage of water compared to flour in your dough. Higher hydration creates a more open, airy crumb — but it also makes dough stickier and harder to control. Lower hydration creates a tighter crumb that’s easier to shape and manage. If you’re following the full system, this guide connects directly […]
Why Your Sourdough Is Gummy (And How to Fix It)
If your sourdough looks beautiful on the outside but feels wet, dense, or sticky inside, you’re dealing with a gummy crumb. The most common causes are underproofing, excess hydration, weak gluten development, or cutting the loaf too soon. The good news? Every one of these problems is fixable. If you’re following our structured learning path, […]