Research and Experiments

When is sourdough bulk fermentation finished?

What is sourdough “dough temping,” and how does it work?

What is the Peak-to-Peak Method and how does it strengthen a weak sourdough starter?

Is your sourdough starter sluggish? How do you identify and fix a weak, acidic starter. This document is the companion guide to the popular video “How to Strengthen a Weak, Acidic Starter.”

My sourdough starter smells like acetone?

What’s wrong with my new sourdough starter?

Recipe Test Drive: Ben Starr’s 10-Minute SIMPLER Sourdough (for Lazy People)

How to Create a New Sourdough Starter – The ULITIMATE Guide By Tom Cucuzza, The Sourdough Journey, November 2023 Create a new sourdough starter in 10-14 days, using the most proven methods! Download the PDF Download Individual Sections:  Day-by-Day Detailed Instructions (Pages 1-8) One-Page Infographic (Page 9) How to Read

How do you create a new sourdough starter?

How can I strengthen my sourdough starter?

What is the best flour for a new sourdough starter?

Is it hooch or water separation?

What is the best flour to feed your starter?

How do you strengthen a weak starter?

What are the best sourdough temperature control devices?

Experiment: 24-Hour Bulk Fermentation Using a Cold Proofer

Two-Stage Bulk Fermentation

Is a refrigerated starter as strong as a freshly fed starter?

Can you freeze your sourdough starter?

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

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

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

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

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

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