Tips and Tricks | yoursourdoughstart.com

Sourdough Baking: Holiday Edition—a Review

by Darryl Alder | Dec 1, 2024 | Holiday Bread, Recipes, Science, Tips and Tricks, Tools and Equipment | 0 |

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.

Tips and Tricks for Sourdough September

by Darryl Alder | Sep 14, 2024 | Getting Started, Real-7™, Sourdough Starter, Tips and Tricks, Tools and Equipment | 0 |

Sourdough baking is a simple concept with complex results. With just flour, water, salt, and an active starter, you can create delicious bread. This post will offer you tips and tricks like feeding your starter, autolyzing flour, and shaping dough, which can make the journey smoother. But remember, patience and experimentation are key to mastering sourdough baking.

Cold Proofing Sourdough: A Baker’s Guide to Better Flavor!

by Darryl Alder | Sep 7, 2024 | Tips and Tricks | 0 |

Learn how to master the art of cold proofing sourdough bread. This technique involves slowing down fermentation in the refrigerator for deeper flavor, better texture, and improved crumb structure. Discover tips for optimal temperature, container choice, and proofing time to achieve perfect results.

Baking Rye Bread with a Goldrush Starter

by Darryl Alder | Mar 11, 2021 | Recipes, Sourdough Starter, Tips and Tricks | 0 |

A powdered starter made by Alaskan Wild Teas and Cocoa For some time now I have wanted to make rye...

Hydration and Sourdough Whole Wheat Bread

by Darryl Alder | Mar 5, 2021 | Tips and Tricks, Wheat | 0 |

Whole grains come packed with enzymes and good bacteria, both of which will accelerate the bulk rise. To mitigate the negative side effects of the grain and to release the full nutritional value contained therein, you may need to retard your long ferment in the fridge. This will help to break down gluten into a more digestible form of protein, dissolve phytic acid to make vitamins and minerals more bioavailable, and allow the yeast and bacteria time to consume many of the sugars and starches, which will promote a lower glycemic response to the bread.

Science of the Autolyse

by Darryl Alder | Apr 8, 2020 | Science, Tips and Tricks | 4 |

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.