Education

The Double Feed Sourdough Method If there is one thing I’ve learned after baking thousands of loaves of sourdough, it’s that a strong, active starter makes everything easier. Better fermentation, better dough strength, better rise, more predictable timing… And fewer moments where you’re staring at a bowl of dough wondering, “What the heck happened?” 😂…

Wondering why some sourdough recipes use 50g of starter while others call for 100g or more? The amount of starter you use changes fermentation speed, flavor, dough strength, and even your baking schedule. In this article I’ll explain how starter amount affects fermentation and why I’ve settled on using less starter in my own sourdough…

When people picture a bakery setup, they often imagine a huge space filled with complicated equipment, not a modest home kitchen with minimal space. But my micro bakery runs out of my home with a simple, well-used set of micro bakery tools that I rely on every single day. I don’t have a lot of…

👉If you’ve struggled with sticky dough or flat loaves, I’m going to walk you through exactly how to fix it. With some tried and true methods from my home bakery. If your sourdough dough is too sticky, hard to shape, or not rising properly—you’re not alone. The issue usually comes down to a few key…

If your sourdough isn’t rising the way you want it to, you’re not alone. There’s a lot of information out there about sourdough — and honestly, a lot of it can feel overwhelming and confusing when you’re just starting out, or even if you’ve been doing this awhile. After baking thousands of loaves in my…

Feeding, Maintaining, and Preparing It for Baking One of the first questions new sourdough bakers ask is: “How do I keep my starter healthy?” At first, maintaining a sourdough starter can feel overwhelming. But once you understand the rhythm of feeding and fermentation, it becomes surprisingly simple. In my working kitchen, I bake dozens of…

There was a time when I genuinely thought I just wasn’t “good at sourdough.” I had flat loaves. Dense loaves. Loaves that looked beautiful on the outside but were gummy in the middle. I followed recipes carefully. I measured everything. I waited the recommended number of hours. And still… something was off. Now that I…

One of the most common things I hear from people who want to start baking sourdough is this: “I don’t have time.” And I understand that completely. Between feeding animals, managing orders, keeping up with life, and baking around 60 loaves a week in my home kitchen, I don’t have endless free time either. What…

When I first started baking sourdough, I wasn’t trying to follow a trend. I was just tired of reading ingredient labels on store-bought bread and wondering why something as simple as flour and water needed so many additives. But something unexpected happened once I switched to traditional sourdough. It didn’t just taste better. It felt…