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Why do some sourdough recipes call for a 30% rise in the dough and other recommend 100%, or doubling?

Addie Roberts’ new e-book, “Secrets of Open Crumb,” is a great new addition to your sourdough library. Addie is a home baker whose spectacular crumb photos earned her a large, loyal following on Instagram over the past few years (@breadstalker_).  Addie’s book is similar to Trevor Wilson’s classic e-book, “OpenCrumb Mastery.”  Both are less traditional …

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Elaine Boddy, author of the popular Foodbod Sourdough website, has recently published “The Sourdough Whisper,” her new book for sourdough bakers.  Elaine has helped countless home bakers learn the craft of sourdough through her website and social media. Elaine popularized a simpler, overnight fermentation method of making sourdough bread.  She elaborates on this “Master Recipe” …

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The Perfect Loaf, by Maurizio Leo, is the first book from a new generation of sourdough bakers – the home bakers who learned from Chad Robertson’s seminal work, Tartine Bread, and the sourdough bakers who created the now-thriving online sourdough community over the past 10 years.  Maurizio Leo is not a bakery owner or celebrity …

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Greg Wade is the Head Baker at Publican Quality Bread in Chicago. I was first introduced to Greg’s work through a YouTube video tour of his bakery. Greg’s talent and passion as baker was immediately evident and I wanted to get my hands on his book as soon as it came out. Greg’s new book, …

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When I saw the words “sourdough” and “treatise” in a book title, it immediately caught my attention.  I had high expectations and this book did not disappoint.   Sourdough Baking – A Treatise, published in English in 2021, is the sourdough book I have been looking for.  Thomas Teffri-Chambelland, director of the École Internationale de …

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How do you get great ovenspring? There are ten essential secrets to great ovenspring.

The Secrets of Baking Temperatures and Ovenspring Over the last 3 months I’ve been doing a number of experiments on baking temperatures, methods, vessels and their impact on sourdough ovenspring.    I’ve baked about 25 loaves under highly controlled conditions and the photos here are of the last six loaves baked from the same batch …

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