One of the biggest downfalls with making bread, at least in our modern day, is how long it takes to make. I mean, most of us can drive to a grocery store and buy a loaf of bread in a fraction of the...

In the early days of our baking habit, I mean hobby, I remember being concerned with underbaked bread. For good reason, as we often had one loaf bake perfectly while another at the same temp and time...

We say this often around here - sometimes it seems like the trickiest part about baking is learning the dialect. There are so many new terms to learn. And sometimes it feels like the longer you bake,...

We are often asked what kind of container we store our starter in. But, to be honest, we've used several different containers over the years and still use several different containers on a regular...

There are a lot of strategies and methods floating around in the bread world, most of which come down to preference. When it comes to using organic flour in sourdough it largely falls in the...

An enriched dough is likely the dough that makes the type of bread most folks in the U.S. and many regions around the globe associate with homemade bread. At least, the peeps we run with tend to...