Steam and Oven Spring: What Happens to Sourdough in the First Fifteen Minutes of Baking
The biggest change in a loaf happens in the first fifteen minutes of baking. Here is what oven spring is, why steam matters, and how to get more of both.
-
-
Sourdough Crust Problems: Too Hard, or a Burnt Bottom with a Raw Middle
Why is your sourdough crust so hard or tough? Find the cause, from steam and oven heat to rack position, and fix a burnt bottom with a raw middle too.
