Hints

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Selling sourdough means that you get to hear some pretty amazing stories.  One of my favorite ones came earlier this summer.  A younger man called ...

We love input from our fellow bread bakers.  Here are some instructions to build a wooden box that is collapsible.  I tried to post pictures ...

This is really fairly simple to do.  Acquire a Styrofoam cooler large enough to go over two of your largest mixing bowls.  Mine measures 20½ ...

“Extra, Extra…Read All About It!” Sourdoughs International made the front page news! Star News of McCall, Idaho reported a story on Dr. Ed Wood and Sourdoughs International’s ...

Italian Sourdough They are among the best we have ever used, consistently producing fabulous breads and PIZZAS that are flavorful and can be QUITE SOUR. Giza Sourdough Starter Dough ...