Discover the joy of sourdough baking with Kim and Char Simmerman’s “Sourdough Baking: Holiday Edition.” This little cookbook offers a collection of festive recipes, from classic sourdough bread to creative holiday treats. Learn the science behind sourdough, care for your starter, and embrace the warmth of homemade baking. Perfect for both beginners and experienced bakers.
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Today I read “The Science of Sourdough: How Microbes Enabled a Pandemic Pastime,” in...
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Have you ever wondered about the science behind your sourdough starter? This is a glimpse behind the scenes at the chemistry going on in your bread and your starter
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Autolyse is a French baking term that refers to flour hydration with a liquid before adding leavening and salt and is believed to improve flavor. The main reason for the autolyse is to reduce mixing time, improve flavor, and increase a dough’s extensibility so that it can stretch out without tearing.
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