Sourdough Dough Tears During Stretch and Fold: 6 Fixes That Work
When your dough rips instead of stretches You reach into the bowl, grab a corner of the dough, pull up — and it snaps apart like wet tissue paper. Sometimes the whole top surface breaks. Sometimes it looks like a toddler tried to peel an orange. Either way: not what was supposed to happen. Dough […]
Bulk Fermentation Chart for High Hydration
High hydration sourdough dough—anything above 78% water-to-flour ratio—ferments faster, feels slacker, and shows different visual cues than standard 70-75% hydration dough. If you’ve been following bulk fermentation charts designed for moderate hydration and recently pushed your water percentage higher, you’ve probably noticed your dough finishing earlier than expected or struggling to hold its shape during […]
Bulk Fermentation Chart — 6 Signs Your Dough Is Ready
Baking sourdough in a cool kitchen presents unique timing challenges that catch many bakers off guard. At 70°F (21°C), your bulk fermentation will move significantly slower than standard recipes suggest, but this temperature offers substantial benefits: excellent flavor development, extended scheduling flexibility, and a more forgiving timeline that’s perfect for beginners. Understanding how to work […]
Does Sourdough Bread Have Fiber? A Complete Breakdown by Flour Type
📚 Part of our Sourdough Nutrition Guide: This guide covers fiber, macros, weight loss, and digestion. See the complete nutrition overview → By Sourdough Archive · April 2026 · 7 min read The short answer: Yes, sourdough bread has fiber — but how much depends almost entirely on the flour. White sourdough contains about 1–2 […]