With tips for how to use, maintain and store the starter Sourdough starter is the key to sourdough bread. With an active and healthy starter, you are one step closer to beautiful sourdough. Growing your own starter isn’t as difficult…
I know, I know. Kimchi and apple sourdough bread isn’t a common sourdough flavor and it may even sound bizarre but hey let’s have some fun with sourdough. This kimchi and apple sourdough is an inspiration from my boss. He’s…
One of the biggest challenges in bread making is to determine when the bulk fermentation finishes and it is time to move onto the dividing/ shaping stage. Ending the bulk ferment too early, the dough is stiff and tight, resulting…
About a year ago, I started making sourdough at home. In the beginning, it was the sourdough starter that interested me the most. The science behind this magical flour and water mixture was fascinating. Every day during the first month,…
Last week, we talked about what is autolyse and how it works in bread making. If you missed the post, click here to review. When making bread, especially sourdough, there are different approaches to get the gluten network developed and…
When I started making sourdough, I encountered many fancy terms relating to sourdough-making. Autolyse (autolyze) is one of them. Although it is a popular method among home bakers and professionals, there are debates about whether it is necessary to perform…
Does it ever happen to you that you feel like making bread for dinner but you haven’t fed your starter? Or you have quite a lot of starter discard sitting in the corner of your fridge and you don’t know…
Making sourdough is a complicated and time-consuming task. From feeding the starter, autolysing, mixing dough, thousands of folds, pre-shaping, final shaping, cold-fermenting, scoring to finally baking in the oven. You have spent countless hours and the bread turns out not…
The other day a friend of mine shared with me the sourdough recipe from her old workplace and I adjusted the recipe to suit my flour stash and the kitchen setting. It is the creamiest and moistest sourdough I have…
Several months ago, I bought some organic wholewheat flour and heritage flour from a local milling company. It was about time to level up and try making bread with different flour other than white baker’s flour. Here are some pictures…
