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Calculating Desired % Rise
By: Nancy Busch Published on: 16/01/2025Using Dough Temperature to Calculate Desired % Rise One of the best tips in making sourdough bread – taking the temperature of your dough during bulk fermentation is important to prevent over- or under-proofing. When you finish your last set of...
Calculating % Hydration of Your Sourdough
By: Nancy Busch Published on: 23/12/2024Calculating % Hydration of Your Sourdough When calculating your sourdough % hydration, everything is a percentage of the weight of the water to the flour (in grams). Basic hydration = water / flour. This does not take into account how much...
Starter Feeding Ratios
By: Nancy Busch Published on: 19/12/2024Starter Feeding Ratios Let’s talk feeding ratios! Have you heard the terms 1:1:1 ratio? 1:2:2? 1:5:5? Does this leave you confused? You’re not alone! Every new sourdough baker seems to have this confusion. These are simply the ratios of starter...
4 Secrets to Good Oven Spring
By: Nancy Busch Published on: 06/11/20244 Secrets to Good Oven Spring Be sure to feed your starter at least twice a day, 12 hours apart, the day before making your levain. This is the bare minimum feedings – to really make sure you get great oven spring, feed your starter throughout...
