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1.1 Sourdough microbiology timeline
1.2 Sourdough history timeline
1.3 Ancient Einkorn flatbread
1.4 A bread made over the stove without an oven.
2.1 Interaction of amylases and flour
2.2 A whole-wheat sourdough bread.
2.3 Brewer’s yeast
2.4 Bacteria under the microscope
3.1 Very active sourdough
3.2 Microbial warfare during sourdough early days
4.1 Liquid, regular and stiff starter
4.2 Regular starter
4.3 Liquid starter
4.4 Stiff starter upside-down
4.5 Too dry and perfectly hydrated stiff starter
4.6 Christmas Stollen
5.1 Content of a wheat kernel
6.1 Flatbread selection with different flours
6.2 Wheat flatbread
6.3 Ethiopian injera
6.4 Teff sourdough pancake
6.5 Einkorn crum
6.6 Freestanding bread and pan bread
6.7 Freestanding sourdough bread
7.1 Freestanding and loaf pan bread
7.2 The window pane test
7.3 Dough strength over time without kneading
7.4 Dough strength over time with kneading
7.5 Touching the dough surface
7.6 Creating a smooth surface
7.7 Aliquot Jar
7.8 Dough at the end of bulk fermentation
7.9 Gluing dough
7.10 Stretch and fold steps
7.11 A flattened out dough
7.12 The steps of dividing and preshaping your dough.
7.13 Dragging direction
7.14 Baguette doughs resting after preshaping.
7.15 Step 1 of shaping process
7.16 Step 2 of shaping process
7.17 Step 3 of shaping process
7.18 Step 4 of shaping process
7.19 Step 5 of shaping process
7.20 The finger poke test
7.21 Bread’s ear
7.22 Artistic scoring
7.23 Scoring angle
7.24 Drying the dough surface
8.1 Sourdough rye bread
8.2 Non-wheat dough
8.3 Sticky rye dough
8.4 Rye bread
9.1 Pumpkin sourdough softbuns
9.2 Pumpkin purée
9.3 Seeded sourdough
9.4 Broa de milho
9.5 Stout beer bread
9.6 Stollen closeup
9.7 Whole-rye with rye berries
9.8 Apple swirl buns
9.9 Surface seeds
10.1 Surface temperature for different steaming methods
10.2 Baking step 2, without steam
10.3 Bread baked too hot
10.4 Home oven baking example to maximize steam
10.5 Steam building with inverted tray
10.6 Picture of dutch oven
10.7 My home oven setup.
12.1 Hooch
12.2 The interaction of lactic acid bacteria and mold fungi
12.3 Acetic acid creation
12.4 Dough tearing
12.5 Half-baked bread
12.6 Debugging your crumb structure
12.7 Perfectly fermented bread
12.8 Honeycomb crumb structure
12.9 Overfermented sourdough bread
12.10 Underfermented bread
12.11 Fool’s crumb large alveoli
12.12 A very flat bread without enough dough strength.
12.13 A bread with very large alveoli close to the crust.
12.14 Bread baked with too little steam
12.15 Measuring ambient and surface temperature
12.16 Surface temperature versus steaming technique
12.17 Dutch Oven temperature versus steaming technique

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