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All Purpose Flour 1 cup                 135 g 1/2 cup               68 g 1/3 cup               45 g 1/4 cup               34 g Whole Wheat Flour 1 cup              […]

Sourdough is not as complicated as many would have you believe. Sure, like any other hobby that one could see blossom into an obsession, you could spend hours and days tinkering and experimenting. But ultimately, it’s just a combination of flour, water, (natural) yeasts, and salt. Once you have a basic recipe and technique/method you’re

One question that gets asked often is about temperature.  Sourdough is about temperature.  It is important when you activate it, proof it and even bake it.  We suggest a proofing box because you can regulate your temperature easily.  Temperature can make your bread more sour or less.  I read somewhere that you should consider temperature

With an activated culture you are ready to start the first proof, which will last about 12 hours.  During this time the lactobacilli produce the unique sourdough flavor that can be obtained in no other way.  At the same time the yeast continues to multiply, starts to produce the gases that will leaven the dough,

When activating, many expect it to happen in front of their eyes.  This is seldom the case.  When I first feed my culture it looks lumpy and has the consistency of pancake batter.  While the culture is activating, it bubbles up to the top of the jar.  The gasses may pop the lid a little

Some of the moste asked questions, I will try to answer here.    For some reason our cultures sometimes react with the flour they are started in.  Our cultures love Gold Medal Unbleached All Purpose flour.  This is an easy fix if your culture does not seem to be working correctly.  The temperature is an important

When I started this job I was new to baking, so I figured that it is like anything else that you are new at…you learn the tricks-to-the-trade after you have pulled your hair out.  So I am helping out the new sourdough bakers with some tricks that I have learned from the experts at Sourdoughs

One of the questions that we get on a regular basis is that people say their culture doesn’t bubble up to the top like our picture shows.  Here is the secret…many times the cultures will activate and bubble up, then bubble down.  So we miss it.  One of my employees mentioned a great idea.  She

A story from a customer.  We think you will like this.This is just a little story I thought you might find interesting.  I found it absolutely amazing, but it might not be quite as surprising to you guys.Back in the mid-90’s, being fascinated with sourdough cultures, I acquired quite a few (actually a lot) of your

In our office we have three different kinds of sourdough bakers.  We have an expert baker, we have an average baker and we have a very, very new baker.  So we share tips back and forth between us all the time.  Now we want to share some with you and hopefully you will share some