Research and Experiments
our latest research and experiments
The Sourdough Journey is committed to advancing the science of sourdough baking through research and experimentation. All of The Sourdough Journey videos are based on groundbreaking experiments. These experiments have resulted the creation of new tools for sourdough bakers and have unlocked many of the mysteries of sourdough baking.
All of my experiments described below are based on original research and experiments conducted by The Sourdough Journey. I also publish my routine baking experiments on my Facebook page at The Sourdough Journey (not my personal page).
All experiments are conducted at The International Institute for the Advancement of Sourdough Science and Research of Cleveland, Ohio (also known as “Tom’s Kitchen”). If you find this research valuable, please consider supporting The Sourdough Journey. Each of my major research projects requires a substantial investment.
In addition to my own research, I also review new research and publications in the space. I publish book reviews and other important content from other contributors below.
Dough Temping for PERFECT Sourdough Fermentation
What is sourdough “dough temping,” and how does it work?
The Science of the Peak-to-Peak Method of Strengthening a Sourdough Starter
What is the Peak-to-Peak Method and how does it strengthen a weak sourdough starter?
How to Strengthen a Weak, Acidic 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
My sourdough starter smells like acetone?
Troubleshooting Your New Sourdough Starter: Recipe Red Flags and Pro Tips
What’s wrong with my new sourdough starter?
Recipe Test Drive: Ben Starr’s 10-Minute SIMPLER Sourdough (for Lazy People)
Recipe Test Drive: Ben Starr’s 10-Minute SIMPLER Sourdough (for Lazy People)
How to Create a New Sourdough Starter – The ULTIMATE Guide
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 to Create a Sourdough Starter in 10 Days
How do you create a new sourdough starter?
Sourdough Starter Troubleshooting Tips – 10 Pro Tips
How can I strengthen my sourdough starter?
Sourdough Starter Troubleshooting – What is the best type of flour for creating a sourdough starter?
What is the best flour for a new sourdough starter?
Is the clear liquid in my starter hooch or water separation?
Is it hooch or water separation?
White, Wheat, or Rye? What is the best flour to feed your starter?
What is the best flour to feed your starter?
How to Strengthen and Deacidify a Weak Starter: The Peak-to-Peak Method
How do you strengthen a weak starter?
Review: Sourdough Proofers and Temperature Control Devices
What are the best sourdough temperature control devices?
Experiment: 24-Hour Bulk Fermentation Using a Cold Proofer
Experiment: 24-Hour Bulk Fermentation Using a Cold Proofer
Can You Use an Unfed Starter Directly from the Refrigerator?
Is a refrigerated starter as strong as a freshly fed starter?
Can You Freeze Your Sourdough Starter?
Can you freeze your sourdough starter?
The Mystery of Percentage Rise in Bulk Fermentation
Why do some sourdough recipes call for a 30% rise in the dough and other recommend 100%, or doubling?
Book Review: Secrets of Open Crumb, by Addie Roberts
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
Gift Ideas for Sourdough Bakers
Looking for gifts for the sourdough baker who has everything?
Book Review: The Sourdough Whisperer, by Elaine Boddy
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
Book Review: The Perfect Loaf, by Maurizio Leo
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
Book Review: Bread Head, by Greg Wade with Rachel Holtzman
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
Book Review: Sourdough Baking – A Treatise, by Thomas Teffri-Chambelland
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
The Secrets of Great Ovenspring
How do you get great ovenspring? There are ten essential secrets to great ovenspring.
The Secrets of Baking Temperature and 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