Blog
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How to Cold Proof Sourdough in the Fridge (and When to Bake It)
Cold proofing sourdough in the fridge gives you better flavor, more control, and the freedom to bake on your schedule. Here's how to do it right — including how long is too long and whether to bake straight from cold.
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How Much Sourdough Starter Should You Use in a Recipe?
The amount of starter you add controls how fast your dough ferments — and most bakers don't realize they can adjust it intentionally. Here's how to think about starter quantity and what happens when you change it.
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Why Your Sourdough Isn't Rising (and How to Fix It)
Sourdough that won't rise is almost always fixable — once you know which variable is actually to blame. Here's how to diagnose the problem and get your dough moving again.
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Converting a Sourdough Recipe to Different Loaf Sizes
Need a bigger boule or a smaller sandwich loaf? Here's how to convert a sourdough recipe to any loaf size without losing the ratios that make it work.
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How to Double a Sourdough Recipe Without Overproofing
Doubling a sourdough recipe isn't as simple as multiplying by two. Here's what actually changes — and how to scale up without wrecking your timing.
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Why Sourdough Bulk Fermentation Time Varies (And How to Work With It)
Bulk fermentation is one of the most variable steps in sourdough baking. Here's why the time shifts from bake to bake — and how to stop guessing.
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How to Calculate Sourdough Hydration by Hand
Hydration percentage is one of the most useful numbers in sourdough baking. Here's exactly how to calculate it, adjust it, and use it to understand any recipe you come across.
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How to Scale a Sourdough Recipe Up or Down
Learn how to scale any sourdough recipe to any batch size without losing your ratios. Whether you're baking one small loaf or a full batch of four, here's exactly how to do it.
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How to Build a Sourdough Feeding Schedule
A practical guide to building a sourdough feeding schedule that fits your life, whether you bake every day or once a week. Learn how to sync your starter's peak with your baking plans.
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Sourdough Starter Feeding Ratios Explained
Confused by 1:1:1 vs 1:2:5 feeding ratios? Here's exactly what those numbers mean, how to choose the right ratio for your baking schedule, and how feeding ratio affects your starter's peak timing.
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What Is Baker's Percentage? A Complete Guide
Baker's percentage is the universal language of bread formulas. Here's exactly how it works, why bakers use it, and how to read and write any recipe with confidence.
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Sourdough hydration guide: 65% vs 75% vs 85%
Learn how hydration percentage changes your sourdough bread's crumb, crust, and handling. A practical guide to choosing between 65%, 75%, and 85% doughs.
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Sourdough Bulk Fermentation Times by Temperature
A practical guide to how kitchen temperature affects sourdough bulk fermentation time, with real-world ranges and tips for dialing in your dough every bake.
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How to Tell When Bulk Fermentation Is Done
Stop guessing and start reading your dough. Here's how to know when bulk fermentation is actually done, and why the clock is the last thing you should trust.
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When Is My Sourdough Starter Ready to Use?
Learn the real signs that your sourdough starter is ready to bake with -- from the float test to peak rise timing -- and how to stop guessing and start baking with confidence.