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Sourdough Science Saturday
My starter is a little over two and a half years old and as I alluded to in my previous post I’ve baked about two hundred and fifty-ish loaves of bread with it, pre- and during pandemic. You would almost think I would understand it better. About an hour ago I pulled my Thanksgiving loaf
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Short: Long Weekend & Floury Friday
In Canada, we celebrate our Thanksgiving in October. The right way. And as we prepare a large meal for Sunday evening, my wife is out shopping for a fresh turkey and I’ve spent Friday evening getting my sourdough started. While making sourdough has become fairly routine around our house, I find myself usually making sandwich
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The Artful Joy of Splitting Sourdough
A friend of mine killed her starter. Dead. I didn’t ask how. Vacations. Life. A summer heat wave. It happens. So a few days later I just split mine and delivered one half it to her in a plastic pouch. Problem solved, and she could go back to baking loaves. This marks the third time
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Heat Proofed
While the baker in me is disappointed by the negative impact the heat has had on my sourdough, the science nerd side of my brain has been giddy at watching how this blast of summer temperatures spun the dial on one of the variables in the delicate process. My fellow Western-North-Americans know this all too