A free, self-paced textbook in 7 chapters. Read a chapter, then drill it with the 159 companion flashcards using spaced repetition.
A sourdough starter is a living culture of wild yeasts and lactobacilli, maintained with regular flour-and-water feedings. It serves as the sole leavening agent in true sourdough b...
Hydration is the single most important numerical concept in sourdough — it is the weight of water expressed as a percentage of flour weight, so 75 percent hydration means 750 grams...
The baker's percentage system anchors any sourdough recipe: flour equals 100 percent, and every other ingredient is expressed as a percentage of flour weight. To scale a recipe, si...
After bulk, the dough is divided and pre-shaped into rough rounds, then given a 20–30 minute bench rest covered so the gluten can relax before final shaping. Shaping aims for taut...
Scoring directs where the dough opens during oven spring; without a score, it splits along its weakest point. The tool of choice is a lame — a razor blade holder with a curved or s...
Crumb is the interior structure of the loaf — the network of holes and walls — while the crust is the outer baked shell. An "open" crumb has large irregular holes from strong glute...
A cold bulk ferment — keeping the dough at fridge temperature for 12–24 hours during its first rise — slows yeast so the dough stays under-proofed for longer while developing stron...