The Science of Sourdough
Today I read “The Science of Sourdough: How Microbes Enabled a Pandemic Pastime,” in...
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Category: Science
The Science Behind Sourdough
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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Science of the Autolyse
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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