Deep dives into the science of wild yeast, hydration levels, and the perfect golden crust
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 —
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
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
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. 🧮
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:
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
A warm kitchen is one of the most common reasons sourdough bulk fermentation goes sideways. The schedule that worked perfectly in October suddenly produces overproofed, slack dough in July — and if you don’t know why, it feels random and demoralizing.
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
You mixed your dough hours ago. You’ve done the stretch and folds. You’re watching the container like it owes you money. And it’s barely moved. Slow bulk fermentation is one of the most frustrating parts of sourdough baking — especially when