Sourdough Starter: Stiff vs. Liquid - Which One Is Right for You?
Not all starters are created equal. Beyond the flour you choose or how frequently you feed it, one major variable shapes flavor, texture, and baking performance: hydration. In other words, is your starter stiff or liquid? Both types can produce exceptional bread, but each comes with its own strengths and challenges.
Why open baking is so dang hard (and how to make it easier!)
Baking sourdough bread in a conventional home oven can be a truly frustrating experience. The dry heat leads to a crust that seals over before full oven spring can be achieved. STEAM is essential in the first part of baking because it keeps the dough surface pliable, not only allowing maximum oven spring but also creating a beautiful, glossy, blistered crust. Here’s the technique I recommend for creating enough steam to sustain the expansion period
Is an ear important or just for Instagram?
Achieving a crisp shark fin ear feels like a sourdough baker’s badge of honor. But it goes way beyond aesthetics — it’s an indication that you’ve gotten several key steps just right: fermentation, gluten development, shaping, and of course, scoring. Understanding why scoring matters can dramatically improve your loaves.