Deep dives into the science of wild yeast, hydration levels, and the perfect golden crust
If your sourdough starter isn’t rising, bubbling, or doubling like it should — something is off. If your starter is showing absolutely no rise at all after feeding — no bubbles, no movement, nothing — we have a dedicated cause-by-cause diagnosis
Is Bread Good for Acid Reflux? Quick Answer: It depends entirely on the bread. White bread and commercial yeasted bread are common GERD triggers due to rapid digestion and industrial additives. Authentic long-fermented sourdough is significantly better for acid reflux —
Quick Answer: Sourdough Starter Chart A sourdough starter chart is a reference showing how much starter, flour, and water to combine at each feeding — expressed as a ratio by weight (starter : flour : water). The most common ratios are
Is Sourdough Good for Weight Loss? Quick answer: Yes — sourdough is generally better for weight loss than regular bread. Its glycemic index of ~54 (vs 71 for white bread) produces a more stable blood sugar response, stronger satiety signals, and
Jump to Section A gluten free sourdough starter is a living culture of wild yeast and lactic acid bacteria made by mixing gluten free flour and water, then feeding it daily for 7–14 days until active. The best flour
Jump to Section Most sourdough guides jump straight to recipe steps. This one doesn’t. If you already have an active starter and want to understand how it works inside your dough — not just when to add it, but what it’s
Jump to Section You have a bubbly, active starter. Now what? Baking bread with sourdough starter is a technique-driven process — and understanding why each step works is what separates a flat, dense loaf from a tall, open, golden one. This
Jump to Section If sourdough feels intimidating — all those ratios, hydration percentages, and baking schedules — this guide is for you. We’re skipping the advanced stuff. No baker’s math. No complicated terminology. Just the simple, honest truth about what a
Jump to Section Feeding your sourdough starter is the one thing you have to get right. Get it wrong and your bread won’t rise, your crumb will be dense, and your starter will slowly die. Get it right and you’ll have