High-Rise Sourdough Recipe: The Malt Secret for Maximum Oven Spring
The Malt Secret: Why This Recipe Delivers Maximum Oven Spring You’ve scrolled past those Instagram photos of sourdough loaves with brutal oven spring—those loaves that look like they might explode out of the Dutch oven. You’ve wondered: How do they do that? Most bakers blame temperature, hydration, or shaping technique. But here’s what the successful […]
Rye Sourdough Starter Feeding Ratio (Rye-Specific Timing)
Most feeding ratio advice you’ll find is written for wheat starters and applied to rye as an afterthought — the same 1:1:1 or 1:2:2 numbers, no adjustment for the fact that rye ferments 30-50% faster than wheat at the same temperature. That difference matters more than it sounds: the same ratio that gives you a […]
Sourdough Starter Feeding Ratio Chart (1:1:1 to 1:10:10)
Quick Answer: A sourdough starter feeding ratio is written as Starter : Flour : Water — always by weight, never by volume. A 1:3:3 means 1 part starter, 3 parts flour, 3 parts water. Higher ratios give the starter more food, so it peaks more slowly. Lower ratios peak faster. Your schedule — not personal […]
Sourdough vs. White Bread for Acid Reflux: Which Is Actually Better?
Gluten vs. Carbs: Why Competitors Get It Wrong Before we go further, let’s address the elephant in the room: many articles about bread and heartburn blame gluten. “Cut out gluten and your reflux will disappear,” they promise. But this is misleading for most people. While true celiac disease or non-celiac gluten sensitivity can absolutely trigger […]
Brod & Taylor Proofer Not Heating? The #1 Mistake You’re Probably Making
If you’ve just loaded your sourdough into your Brod & Taylor Folding Proofer, checked your thermometer an hour later, and panicked because it reads five degrees lower than your setting — take a breath. Your proofer is probably not broken. The search term “Brod and Taylor proofer not heating” is one of the most common […]
Is Gluten-Free Sourdough Bread Better for Weight Management?
Struggling to lose weight on a gluten-free diet? You’re not alone. Most gluten-free breads are packed with refined starches that spike blood sugar and leave you hungry an hour later—a fast track to weight gain, not loss. Quick Answer: Yes, gluten-free sourdough can support weight loss better than regular GF bread due to lower glycemic […]
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 […]
What Happens If Bulk Fermentation Goes Too Long? (And How to Save It)
You got distracted. The meeting ran long. You fell asleep. Now you’re staring at a dough that’s been sitting for way longer than the recipe said — and wondering if it’s ruined. Here’s the honest answer: it depends on how far over you’ve gone. Slightly over-fermented dough can often still be baked into a perfectly […]
Why Isn’t My Sourdough Starter Rising? 8 Causes — Checked in Order
By Sourdough Archive · Updated April 2026 · 8 min read Sourdough Starter Not Rising? 8 Causes & Fixes Start here. You just fed your starter and nothing happened. Before you panic, work through this list in order — cause #1 is the most common, cause #8 is the rarest. Most bakers find their answer […]