When we first started making bread, overproofed dough was probably my biggest worry. I can remember just feeling like I was in the dark about knowing when dough had proofed enough and when to catch...

There are a lot of myths in the bread baking world, which we've found tends to complicate things as many of us have to spend time figuring out what is really true or just preference. One of the...

Many sourdough recipes call for a mature starter or a ripe starter. The only problem with that is, many recipes don't explain what those terms mean. I've said this so many times I've lost count, but...

One of the biggest mysteries to me when we first started baking had to do with how and why bread dough went through a rise. All things relating to a rise had me quite curious. Because of that, we've...

I can remember the nervousness I felt when we first saw gray liquid on top of our starter. We'd been warned about it, even told it would happen and not to worry about it. But still, we worried....

I think we hear this question so often because we recommend doing the final rise (proof) in the fridge for most of our sourdough recipes. Or maybe, it's just recommended by so many bakers that it...