Starter Microbiology 101: What’s Actually Living in That Jar
“Good bacteria” gets thrown around so much in sourdough content that it’s basically stopped meaning anything. Your…
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Hydration and Climate: The Two Numbers That Actually Control Your Fermentation Time
Every sourdough chart you’ve ever screenshotted assumes a kitchen that doesn’t exist in South Florida. “Bulk ferment…
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What Fermentation Actually Does to Your Flour (The Real Science, Not the Wellness-Blog Version)
Sourdough has a health halo, and most of it is earned. But “sourdough is better for you”…
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Ash Content: The Flour Number Nobody Explains, and Why It Predicts Your Bake Better Than Protein Does
Every home baker learns to check protein percentage. Almost nobody learns to check ash content, even though…
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Altitude and Air Pressure: The Fermentation Variable Sea-Level Bakers Never Have to Think About
I complain plenty about baking in South Florida, and I’ll keep doing it. But writing this piece…
