Brod & Taylor Proofer Settings: The Complete Temperature Cheat Sheet
Disclosure: As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. You just got the Brod & Taylor Folding Proofer. You’ve assembled it, filled the water tray, and now you’re staring at the controller wondering: what temperature do I actually set this to? This is the guide that answers that question […]
Brod & Taylor Proofer: 15 Things You Can Make Besides Bread
Disclosure: As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Most people buy the Brod & Taylor Folding Proofer for sourdough. Then they realize it’s one of the most versatile low-temperature appliances in the kitchen — and the bread almost becomes the bonus. Here are 15 things you can make […]
How to Fix Overproofed Sourdough: Emergency Solutions & Creative Pivots
You opened the fridge, turned out your dough, and it spread flat across the counter. Or you left it on the bench too long and now it smells faintly of beer. Either way — you have overproofed sourdough, and you need to know what to do with it right now. The short answer: don’t throw […]
Sourdough Bulk Fermentation Percentage Rise: What It Means and How to Hit It Every Time
You’ve read three different sourdough recipes. One says let the dough double. One says 30% rise. Another says 75%. They can’t all be right — can they? They can. And understanding why is the single biggest unlock in sourdough baking. The correct percentage rise during bulk fermentation is not a fixed number. It is tied […]
Can You Bulk Ferment Sourdough in the Fridge? (Cold Bulk vs. Cold Proof Explained)
One of the most common points of confusion in sourdough baking: cold bulk fermentation vs. cold proofing. Many bakers think they are the same thing. They are not — and mixing them up leads to either underproofed or overproofed bread. 🧮 Calculate Your Bulk Fermentation Time Calculate your bulk fermentation time before moving to the […]
How to Know When Bulk Fermentation Is Done: 6 Signs to Look For
Bulk fermentation is the step where most sourdough bakers feel the least confident. The recipe says 4 hours, but your kitchen is warmer. Or cooler. Or your starter was more active today. Time alone is never the answer. The good news: your dough tells you when it’s ready. You just need to know what to […]
The Best Bulk Fermentation Container for Sourdough: Glass, Plastic, and What Actually Works
Most sourdough failures happen during bulk fermentation — and a surprising number of those failures come down to one overlooked variable: the container you ferment in. If you can’t see your dough rising, or can’t accurately measure how much it has risen, you’re guessing. And guessing during bulk is the fastest route to dense, gummy, […]