Tweaking the OMG Sourdough

  This is easily our favorite bread of all I have baked. Every time I bake a different bread, Wife says, “Yeah, it’s good, but that rye is the best. Make it next, okay?” I had trouble with the hydration the first time. I could handle the gloopy dough but I had trouble getting it… Continue reading Tweaking the OMG Sourdough

Is sourdough sour?

How do I make my sourdough more or less sour tasting? Its name is not because of the flavor, but from the method of fermenting, or “souring” the dough. The degree of sourness, or tang, can be adjusted two ways. Adjust the starter and adjust the dough. A. Adjust the starter. To increase the tang,… Continue reading Is sourdough sour?

Bulk Ferment Container

The first rising of your dough is called the “bulk ferment” (BF) and the final rising is the “final proof” (FP). Recipes say, “Place dough in an oiled bowl. Cover and allow to rise until doubled.” Right? Most say something like that. But I can’t tell when looking at it in several hours or tomorrow… Continue reading Bulk Ferment Container