Deep dives into the science of wild yeast, hydration levels, and the perfect golden crust
If you’re looking for the complete master recipe, start with our sourdough discard pizza dough guide. This article focuses specifically on getting the best results when baking sourdough discard pizza dough in an Ooni pizza oven. Many home bakers successfully make
If you’ve ever wondered whether Italian 00 flour can improve your sourdough discard pizza dough, the answer is yes—but not for the reasons most people think. If you’re still deciding which flour to use, see our complete guide to the best
Learning how to feed sourdough starter is the single most important skill in sourdough baking. Every great loaf starts with a strong, active starter—and every failed loaf can usually be traced back to a weak one. If you haven’t made your
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
Not everyone wants to spend money on a high-end proofing box immediately. Many bakers try low-cost options first to improve fermentation consistency. Quick Answer: Best Brod and Taylor Proofer Alternatives If you are looking for a reliable Brod and Taylor proofer
Quick Answer: For fat loss, sourdough is the better choice. Its fermentation produces organic acids that delay gastric emptying and blunt insulin spikes more effectively than sprouted fiber. Ezekiel wins on protein and nutrient density. Sourdough wins on metabolic fat-loss mechanics.
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
80°F (27°C) represents the upper threshold of practical bulk fermentation for sourdough. At this temperature, fermentation moves quickly—completing in just 3-4 hours with standard starter percentages—but the accelerated pace demands close attention and precise timing to avoid overproofing. Warm-temperature fermentation occurs
Bulk fermentation timing depends on multiple variables—temperature, starter percentage, hydration, and flour type—which makes it hard to remember all the adjustments mid-bake. This printable chart consolidates the timing ranges, visual cues, and troubleshooting steps from the full bulk fermentation guide into