Category Archives: Techniques and Tips

Drying Your Starter

Posted on June 15, 2010 by Paul

There you are, going along making your tasty (or so you hope) sourdough bread, everything’s going peachy, the dough is in the oven baking when you suddenly realize… O!! M!! G!!! You accidentally put ALL your starter into the dough … Continue reading →

Posted in Techniques and Tips | Tagged , , , | 5 Comments

How big is a cup?

Posted on November 13, 2009 by Paul

How much does a cup of flour weigh? Here’s a question that seems to pop up on a fairly regular basis in the bread forums. Someone sees a recipe that requires 3.5 cups of flour, or one that looks for … Continue reading →

Posted in Techniques and Tips, Tools and Equipment | Tagged , , | 5 Comments

Why Discard Starter: A Mathematical View.

Posted on October 19, 2009 by Paul

You see this question pop up all the time in sourdough discussions: “Why do I have to discard? I hate the idea of throwing anything away. Can’t I just keep feeding the starter?” Although reducing the waste we produce as … Continue reading →

Posted in Muttering to Myself, Starting with your starter, Techniques and Tips | Tagged , , , , | 4 Comments

Sticky vs Tacky dough

Posted on October 10, 2009 by Paul

For those who wonder how you can tell the difference between those two states of your dough, here’s a simple explanation with visuals that should clarify the differences.

Posted in Techniques and Tips | Tagged , , , , | 2 Comments

Pâte Fermentée

Posted on October 9, 2009 by Paul

Pâte Fermentée is a French term that refers to a dough that is made before the bulk of the main bread dough is put together and allowed to mature or ‘ferment‘. By preparing a portion ahead of time, it can … Continue reading →

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