Category: Tips

You’ll want to score bread so it breaks open and expands where you want it to.

Choosing the right scale is important.

Use lava rocks for any recipe requiring steam – like baguettes.

I use my cast iron pan pretty much every day. This is how to clean it so it stays non-stick.

After pre-shaping your dough, you’ll want to shape it to maximize surface tension and get it to look the way you want.

After you’ve weighed out your dough into portions you’ll want to pre-shape.

How do you know when your sourdough is done? After some practice and experience you can just set a timer. But what if you’re trying something new? Or just got a new oven?

When you’re baking sourdough breads like Baguettes, you want to develop gluten so the dough can capture the gases when rising. Stretch and folds help with this and is super easy to do.

When you’re baking sourdough breads like Baguettes, you want to develop gluten so the dough can capture the gases when rising. Autolyse helps with this and is super easy to do.

Once you get your starter going, you’ll have to restart it when you’re ready to bake bread. It’s really easy.

When your sourdough recipe calls for milk, you want to scald the milk. Otherwise it inhibits the growth of the bugs in your starter.

You’ll want to have one of these warming pads when it gets cold.