Deep dives into the science of wild yeast, hydration levels, and the perfect golden crust
Short answer: Yes — slow-fermented sourdough is generally better tolerated than commercial yeasted bread for people with acid reflux and GERD. During the long fermentation, wild yeast and lactic acid bacteria (LAB) break down fructans and phytic acid, reducing the gas,
Quick Answer: An acetone or nail polish remover smell means your starter is starving and producing stress metabolites — NOT dead. Fix it by discarding down to 20–50g and feeding at a 1:5:5 ratio (starter:flour:water) with lukewarm water (80–85°F). Most starters
⚡ Quick Answer: Yes, the Brod & Taylor Folding Proofer is built to last. Users report 3+ years of reliable daily use. The 3-year warranty covers defects. Real-world data suggests most units work reliably for 5–10+ years with basic care. Cost per
Disclosure: As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. ⚡ Quick Answer: The Brod & Taylor bundle ($375) offers a modest $23 savings compared to buying separate (~$369–$389). But the real value isn’t the discount —
⚡ Bottom Line: Worth it if you bake weekly and have a cold kitchen (below 68°F). At $200, it pays for itself by preventing failed loaves. Costs $0.06/hour to run. Skip it if you bake monthly or have a warm kitchen
Your Brod & Taylor Folding Proofer isn’t heating—or isn’t feeling like it’s heating—and your dough is sitting cold. Before you panic or contact support, there’s an important distinction: your proofer might be working perfectly even if it doesn’t feel warm to
A proofing box helps keep sourdough fermentation consistent by maintaining stable temperature. If your kitchen runs cold in winter or hot in summer, a controlled environment can dramatically improve scheduling and results. For sourdough specifically, the sweet spot is 75-78°F with
Rye scoring and shaping isn’t a gentler version of wheat technique — past a certain rye percentage, it’s a different process entirely, including one step most rye content never mentions: docking, which replaces scoring altogether on high-rye loaves. This guide covers
Search around for rye sourdough bulk fermentation times and you’ll find wildly inconsistent numbers — 2 hours in one recipe, 9 hours in another, 8-24 hours for a rye sour specifically. Most of that inconsistency isn’t contradictory advice, it’s different rye