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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...
How to Adjust Bulk Fermentation Times
By: Nancy Busch Published on: 04/08/2024How to Adjust Bulk Fermentation Time Your total bulk fermentation time will depend mostly on two factors - 1) Amount of starter used in the dough 2) Temperature of the dough...
How to do Coil Folds for Sourdough
By: Nancy Busch Published on: 17/04/2024Coil Folds – Continue Building Dough Strength Coil folds are easy to do and help to strengthen your dough by building gluten strength. This gives you great height and oven spring that all sourdough bakers desire. Coil folds are usually reserved...
How to do Stretch and Folds for Sourdough
By: Nancy Busch Published on: 14/04/2024Stretch and Folds – Begin Building Dough Strength Stretch and folds are easy to do and help to strengthen your dough. Visualize your dough as a square. Take the right end of the square and pull the dough up as high as you can. Then fold it ...
