[{"page":"Acknowledgments.html","url":"acknowledgments","title":"Acknowledgments","heading":null,"anchor":null,"excerpt":"This book would not have been possible without your help. With all your donations I have been able to focus on finishing this book."},{"page":"Baking.html","url":"baking","title":"Baking","heading":null,"anchor":null,"excerpt":"Baking refers to the part of the process where you are loading your dough into the oven. 1 Baking is typically done after your dough has gone through the bulk fermentation and proofing stage."},{"page":"Baking.html","url":"baking","title":"Baking","heading":"The process of baking","anchor":"the-process-of-baking","excerpt":"Once temperature starts to rise, the dough will go through several stages as summarized in Table 10.1 . As the dough heats up, the water and acids in your dough start to evaporate."},{"page":"Baking.html","url":"baking","title":"Baking","heading":"The role of steam","anchor":"the-role-of-steam","excerpt":"Steam is essential when baking as it helps to counter premature crust building."},{"page":"Baking.html","url":"baking","title":"Baking","heading":"Building up steam","anchor":"building-up-steam","excerpt":"Flowchart 10.1: A schematic visualization of the baking process using different sources of steam in a home oven. Figure 10.4: My default home oven setup."},{"page":"Baking.html","url":"baking","title":"Baking","heading":"Dutch ovens","anchor":"dutch-ovens","excerpt":"Figure 10.6: An example of a dutch oven. Some are also made out of enameled cast iron, others are made out of clay and some feature a glass lid."},{"page":"Baking.html","url":"baking","title":"Baking","heading":"Inverted tray method","anchor":"inverted-tray-method","excerpt":"The inverted tray method simulates a Dutch oven. By placing another tray on top of your dough, the steam created from the dough and water source stays around your dough."},{"page":"Baking.html","url":"baking","title":"Baking","heading":"Conclusions","anchor":"conclusions","excerpt":"Oven type Plain (no tools) Inverted tray Dutch oven Gas No No Yes Convection (Fan always on) No No Yes Convection (Fan can be disabled) No Yes Yes Steam Yes Yes Yes Table 10.2: An overview of differen"},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":null,"anchor":null,"excerpt":"In this chapter you will learn about different bread types and their advantages and disadvantages. You can also find very simple recipes for flatbread and pan loaf."},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":"Introduction","anchor":"introduction1","excerpt":"In this section we classify bread by its baking techniques. The appearance and taste will of course be different, but you can get excellent bread with each of them."},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":"Flatbread","anchor":"flatbread","excerpt":"Flatbread is probably the simplest sourdough bread to make. To make a flatbread no oven is required; all you need is a stove."},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":"Flatbread framework","anchor":"flatbread-framework","excerpt":"As explained above, if you are just getting started, making a flatbread is the easiest way to start making great bread at home. With just a few steps, you can stop buying bread forever."},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":"Simple flatbread recipe","anchor":"simple-flatbread-recipe","excerpt":"By following the steps outlined in this section, you’ll be introduced to a versatile bread that’s perfect for a myriad of culinary applications."},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":"Loaf pan bread","anchor":"loaf-pan-bread","excerpt":"Loaf pan bread is made using the help of a special loaf pan or loaf tin. The edges of the pan provide additional support for the dough to rise. Making a bread using a loaf pan requires an oven."},{"page":"Breadtypes.html","url":"bread-types","title":"Bread types","heading":"Free standing bread","anchor":"free-standing-bread","excerpt":"A freestanding loaf is baked entirely without supporting baking vessels in your oven. To make a freestanding loaf more steps and tools are required. Figure 6.7: A freestanding sourdough bread."},{"page":"Flourtypes.html","url":"flour-types","title":"Flour types","heading":null,"anchor":null,"excerpt":"In this chapter we will have a closer look at different flour types and their respective categorization."},{"page":"Glossary.html","url":"glossary","title":"Glossary","heading":null,"anchor":null,"excerpt":"This glossary provides definitions and explanations for terms frequently used in bread making."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":null,"anchor":null,"excerpt":"In this chapter, we will cover the basics of how sourdough ferments."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":"Enzymatic reactions","anchor":"enzymatic-reactions","excerpt":"To understand the many enzymatic reactions that take place when flour and water are mixed, we must first understand seeds and their role in the life cycle of wheat and other grains."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":"Amylase","anchor":"amylase","excerpt":"Sometimes, when you chew on a potato or a piece of bread for a long period of time, you’ll perceive a sweet flavor on your tongue. That’s because your salivary glands produce amylase."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":"Protease","anchor":"protease","excerpt":"Just as amylase breaks starches down into simple sugars, protease breaks complex proteins down into simpler proteins and amino acids."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":"Improving enzymatic activity","anchor":"improving-enzymatic-activity","excerpt":"As explained previously, malt is a common trick used to speed up enzymatic activity. Personally, however, I prefer to avoid malt and instead use a trick I learned while making whole-wheat breads."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":"Yeast","anchor":"yeast","excerpt":"Yeasts are single-celled microorganisms belonging to the fungi kingdom. They can reproduce through either budding or by building spores."},{"page":"Howsourdoughworks.html","url":"how-sourdough-works","title":"How sourdough works","heading":"Bacteria","anchor":"bacteria","excerpt":"The other most dominant microbial antagonists in your sourdough are bacteria. In fact, they are so dominant that they outnumber the yeast in your dough 100 to 1."},{"page":"Makingasourdoughstarter.html","url":"making-a-sourdough-starter","title":"Making a sourdough starter","heading":null,"anchor":null,"excerpt":"In this chapter you will learn how to make your own sourdough starter, but before doing so you will quickly learn about baker’s math."},{"page":"Makingasourdoughstarter.html","url":"making-a-sourdough-starter","title":"Making a sourdough starter","heading":"Baker’s math","anchor":"bakers-math","excerpt":"In a large bakery, a determining factor is how much flour you have at hand. Based on the amount of flour you have, you can calculate how many loaves or buns you can make."},{"page":"Makingasourdoughstarter.html","url":"making-a-sourdough-starter","title":"Making a sourdough starter","heading":"The process of making a starter","anchor":"the-process-of-making-a-starter","excerpt":"Figure 3.1: A very active sourdough starter shown by the bubbles in the dough. Making a sourdough starter is very easy, all you need is a little bit of patience."},{"page":"Makingasourdoughstarter.html","url":"making-a-sourdough-starter","title":"Making a sourdough starter","heading":"Determining starter readiness","anchor":"determining-starter-readiness","excerpt":"For some people the whole process of setting up a starter takes only 4 days. For others it can take 7 days, for some even 20 days."},{"page":"Makingasourdoughstarter.html","url":"making-a-sourdough-starter","title":"Making a sourdough starter","heading":"Maintenance","anchor":"maintenance","excerpt":"Flowchart 3.3: A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a piece of your dough as the next starter."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":null,"anchor":null,"excerpt":"In this chapter, you will learn about the fascinating world of sourdough mix-ins."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Categories","anchor":"categories","excerpt":"Figure 9.2: A popular method is to substitute part of the dough’s water with another liquid, such as puréed pumpkin."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Examples","anchor":"examples","excerpt":"The following is a list of common mix-ins and their peculiarities. They can be combined depending on your preference."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Flours","anchor":"flours","excerpt":"These are powders. Usually, you want to just replace some fraction of the regular bread flour. Different flours change the taste of the bread and usually moderately affect the color."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Liquids","anchor":"liquids","excerpt":"Instead of using water, you can substitute it with a different liquid, affecting taste and texture. Figure 9.5: Dark hearty stouts work excellently as a water replacement when making sourdough bread."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Colors","anchor":"colors","excerpt":"Some mix-ins will change the color and flavor of your bread."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Seeds and nuts","anchor":"seeds-and-nuts","excerpt":"These are small bits, with some almost crossing into the chunk category. Some seeds benefit from being boiled for about 10 minutes before adding them to the dough."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Spices and flavor mix-ins","anchor":"spices-and-flavor-mixins","excerpt":"These are mostly powders or small bits."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Highlights","anchor":"highlights","excerpt":"Mostly chunks, that add a big contrast and flavorful highlight to the basic bread. Usually, you want to use only one (or a maximum of two) of these."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Combinations","anchor":"combinations","excerpt":"A few combinations where multiple mix-ins complement each other: Butter and milk."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Techniques","anchor":"techniques","excerpt":"Adding mix-ins to the dough is just the simplest approach. Add the mix-ins directly when you knead the dough."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"What is the best stage to incorporate inclusions (seeds) into the dough?","anchor":"incorporating-seeds-into-the-dough","excerpt":"You can include seeds directly at the start when mixing the dough."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Adding before shaping","anchor":"adding-before-shaping","excerpt":"Figure 9.8: A great technique is to add some of your mix-ins directly before shaping. In this case, a mixture of apples, cinnamon and brown sugar was applied. Proceed and roll the dough together."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Covering the surface","anchor":"covering-the-surface","excerpt":"Figure 9.9: These are chop buns which are created by chopping up a retarded dough into smaller pieces before baking."},{"page":"Mixins.html","url":"mix-ins","title":"Mix-ins","heading":"Swirled colors","anchor":"swirled-colors","excerpt":"Mix-ins that change the color of the dough bring the opportunity for even more creativity by merging the dough before shaping."},{"page":"Nonwheatsourdough.html","url":"non-wheat-sourdough","title":"Non wheat sourdough","heading":null,"anchor":null,"excerpt":"In this chapter you will learn how to make a basic sourdough bread using non-wheat flour, basically all flour except spelt."},{"page":"Preface.html","url":"preface","title":"Preface","heading":null,"anchor":null,"excerpt":"If there is one food Germany is known for, it is probably bread. There are thousands of varieties in Germany, and making it has been an integral part of our culture."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":null,"anchor":null,"excerpt":"In this chapter of the book we will have a closer look at different sourdough starter types, and their respective traits and usage."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":"Introduction","anchor":"introduction","excerpt":"Depending on the flour you have at hand, the type of starter changes. With more bacterial activity you have more gluten consumption of your microbes."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":"Regular starter","anchor":"regular-starter","excerpt":"Figure 4.2: A regular sourdough starter at 100 % hydration fed with rye flour. The regular sourdough starter is made at a hydration of around 100 %."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":"Liquid starter","anchor":"liquid-starter","excerpt":"Figure 4.3: A liquid sourdough starter features a high level of water. The high water amount boosts lactic acid producing bacteria. After a while the liquid and flour start to separate."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":"Stiff starter","anchor":"stiff-starter","excerpt":"Figure 4.4: A stiff sourdough starter that I used to make a Stollen dough for Christmas. Note the bubbles on the edge of the container. The dough does not fall out of the jar."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":"Lievito madre or pasta madre","anchor":"lievito-madre-or-pasta-madre","excerpt":"The lievito madre , also known as pasta madre , belongs to the same category as the stiff sourdough starter."},{"page":"Sourdoughstartertypes.html","url":"sourdough-starter-types","title":"Sourdough starter types","heading":"Conclusion","anchor":"conclusion","excerpt":"Baking with sourdough is simple. It’s just flour and water. When seeing a recipe from an experienced baker you wonder, Wait, that’s it? There is nothing more to it?"},{"page":"Storingbread.html","url":"storing-bread","title":"Storing bread","heading":null,"anchor":null,"excerpt":"In this chapter you will discuss different methods of storing your bread, each with their own pro and cons. This way your bread can be best enjoyed at a later time."},{"page":"Storingbread.html","url":"storing-bread","title":"Storing bread","heading":"Room temperature","anchor":"room-temperature","excerpt":"The most common method is to store your bread at room temperature. After taking a slice of bread, store your bread with the crumb facing side downwards."},{"page":"Storingbread.html","url":"storing-bread","title":"Storing bread","heading":"Room temperature in a container","anchor":"room-temperature-in-a-container","excerpt":"Just like the previous option, you can also store your bread inside a container. This could be a paper bag, a plastic bag, or a bread storage box."},{"page":"Storingbread.html","url":"storing-bread","title":"Storing bread","heading":"Fridge","anchor":"fridge","excerpt":"In my own experience storing bread inside the fridge works well as long as you use a sealed container, even if some sources say that the bread dries out inside of the fridge [ 16 ]."},{"page":"Storingbread.html","url":"storing-bread","title":"Storing bread","heading":"Freezing","anchor":"freezing","excerpt":"Another great option for long-term storage is to use your freezer. Slice up the whole loaf and create portions that you can consume within a day."},{"page":"Thehistoryofsourdough.html","url":"history-of-sourdough","title":"The history of sourdough","heading":null,"anchor":null,"excerpt":"We will start this book by briefly talking about the long history of sourdough bread from ancient time, and how people used similar process for other food like beer."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":null,"anchor":null,"excerpt":"You could consider this chapter as an FAQ about most problems faced by bakers, it should give you the debugging tools you need to analyze the situation."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Starter","anchor":"starter","excerpt":""},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My starter does not double in size","anchor":"my-starter-does-not-double-in-size","excerpt":"Some bakers call for the sourdough starter to double in size before using it. The idea is to use the sourdough starter at peak performance to ensure a balanced fermentation in the main dough."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"What’s the best starter feeding ratio?","anchor":"whats-the-best-starter-feeding-ratio","excerpt":"The best starter feeding ratio is commonly either 1:5:5 or 1:10:10. In the case of 1:5:5 that’s 1 part old starter, 5 parts flour and 5 parts water."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"What’s the benefit of using a stiff sourdough starter?","anchor":"whats-the-benefit-of-using-a-stiff-sourdough-starter","excerpt":"A regular sourdough starter has equal parts of flour and water (100 % hydration). A stiffer sourdough starter features a hydration level of 50 % to 60 %."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"What’s the benefit of using a liquid sourdough starter?","anchor":"whats-the-benefit-of-using-a-liquid-sourdough-starter","excerpt":"The liquid starter will boost anaerobic bacterial fermentation in your starter. This way your starter tends to produce more lactic acid rather than acetic acid."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My new starter doesn’t rise at all","anchor":"my-new-starter-doesnt-rise-at-all","excerpt":"Make sure that you use unchlorinated water. In many areas of the world, tap water has chlorine added to kill microorganisms. If that’s the case in your region, bottled spring water will help."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"I made a starter, it rose on day 3 and now not anymore","anchor":"imade-a-starter-it-rose-on-day-3-and-now-not-anymore","excerpt":"This is normal. As your starter is maturing, different microorganisms are activated. Especially during the first days of the process, bad microbes like mold can be activated."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Liquid on top of my starter","anchor":"liquid-on-top-of-my-starter","excerpt":"Sometimes a liquid, in many cases black liquid, gathers on top of your sourdough starter. The liquid might have a pungent smell to it. Many people confuse this with mold."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Fixing a moldy sourdough starter","anchor":"fixing-a-moldy-sourdough-starter","excerpt":"First of all, making a moldy sourdough starter is very difficult. It’s an indicator that something might be completely off in your starter."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My sourdough starter is too sour","anchor":"my-sourdough-starter-is-too-sour","excerpt":"If your sourdough starter is too sour it will cause problems during the fermentation. Your fermentation will have more bacterial activity than yeast activity."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Why does my starter smell like vinegar or acetone?","anchor":"why-does-my-starter-smell-like-vinegar-or-acetone","excerpt":"Your sourdough starter has likely produced a lot of acetic acid. Acetic acid is essential when creating vinegar."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Why does my starter not float after using the float test?","anchor":"why-does-my-starter-not-float-after-using-the-float-test","excerpt":"The float test may not reliably determine your starter’s readiness for dough inoculation."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Dough","anchor":"dough","excerpt":""},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Should I autolyse my dough?","anchor":"should-iautolyse-my-dough","excerpt":"In 95 % of all cases, an autolysis makes no sense. Instead I recommend that you conduct a fermentolysis."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My dough sample (aliquot) doesn’t rise. What’s wrong?","anchor":"my-dough-sample-aliquot-doesnt-rise-whats-wrong","excerpt":"If you see that your dough rises in size but your aliquot doesn’t, chances are that both are fermenting at different speeds. This can often happen when the temperature in your kitchen changes."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"What’s a good level of water (hydration) to make a dough?","anchor":"whats-a-good-level-of-water-hydration-to-make-a-dough","excerpt":"Especially when starting to make bread, use lower amounts of water. This will greatly simplify the whole process. I recommend using a level of around 60 % hydration."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My dough completely tears after a long fermentation","anchor":"my-dough-completely-tears-after-a-long-fermentation","excerpt":"Sometimes when touching your dough after a long fermentation it completely tears apart. This could be for two reasons. It might be that the bacteria completely consumed the gluten of your flour."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Bread","anchor":"bread","excerpt":""},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My bread stays flat","anchor":"my-bread-stays-flat","excerpt":"A flat bread is in most cases related to your gluten network breaking down fully. This is not bad; this means you are eating a fully fermented food."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"I want more tang in my bread","anchor":"iwant-more-tang-in-my-bread","excerpt":"To achieve more tang in your sourdough bread, you have to ferment your dough for a longer period of time."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My bread is too sour","anchor":"my-bread-is-too-sour","excerpt":"Some people like the bread less sour as well. This is personal preference. To achieve a less sour bread you need to ferment for a shorter period of time. The yeast produces CO 2 and ethanol."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My bread flattens out when removing it from the banneton","anchor":"my-bread-flattens-out-when-removing-it-from-the-banneton","excerpt":"After removing your dough from the banneton, your dough will always flatten out a bit. That’s because over time your gluten network relaxes and can no longer hold the shape."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My bread flattens out during shaping","anchor":"my-bread-flattens-out-during-shaping","excerpt":"Similarly to a dough flattening out after removing it from the banneton, a flattened dough after shaping is also a possible sign of over-fermentation."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My crust becomes chewy","anchor":"my-crust-becomes-chewy","excerpt":"Depending on which style of bread you are making a thick crackly crust is sometimes desired."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Debugging your crumb structure","anchor":"debugging-your-crumb-structure","excerpt":"The crumb structure of your bread provides insights into how well your fermentation process has gone. You can also spot common flaws arising from improper technique."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Perfect fermentation","anchor":"perfect-fermentation","excerpt":"Figure 12.7: The bread has a somewhat open crumb with areas featuring a honeycomb structure. Of course the perfect fermentation is debatable and highly subjective."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Overfermented","anchor":"overfermented","excerpt":"Figure 12.9: A relatively flat dough that has many tiny pockets of air. When fermenting your dough for too long, the protease enzyme starts to break down the gluten of your flour."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Underfermented","anchor":"underfermented","excerpt":"Figure 12.10: A dense dough featuring a gummy, not fully gelatinized area. The picture has been provided by the user wahlfeld from our community Discord server."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Not enough dough strength","anchor":"not-enough-dough-strength","excerpt":"Figure 12.12: A very flat bread without enough dough strength. When a dough flattens out quite a lot during the baking process, the chances are that you did not create enough dough strength."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Baked too hot","anchor":"baked-too-hot","excerpt":"Figure 12.13: A bread with very large alveoli close to the crust. This is a common mistake that has happened to me a lot."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Baked with too little steam","anchor":"baked-with-too-little-steam","excerpt":"Figure 12.14: One of my earlier breads that I baked at a friend’s place where I couldn’t steam the dough properly."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Misc","anchor":"misc","excerpt":""},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Baking in the tropics","anchor":"baking-in-the-tropics","excerpt":"Depending on the temperature, your fermentation speed adapts. In a warmer environment, everything is faster. In a colder environment, everything is slower."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"My flour has low gluten content—what should I do?","anchor":"my-flour-has-low-gluten-contentwhat-should-ido","excerpt":"You can always mix in a little bit of vital wheat gluten. Vital wheat gluten is concentrated extracted gluten from wheat flour."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Common questions","anchor":"common-questions","excerpt":""},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Why is my sourdough bread so dense?","anchor":"why-is-my-sourdough-bread-so-dense","excerpt":"A dense, tight crumb is almost always underfermentation: the bulk fermentation ended before the dough had grown enough."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Why is my sourdough gummy inside?","anchor":"why-is-my-sourdough-gummy-inside","excerpt":"A gummy interior usually means the loaf was cut too early or underbaked — the crumb keeps setting as the bread cools, so wait at least 1–2 hours."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"How do I know when bulk fermentation is done?","anchor":"how-do-i-know-when-bulk-fermentation-is-done","excerpt":"Watch the dough's size, not the clock: bulk fermentation is done when the dough has grown by roughly 50%."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Can I bake sourdough without a Dutch oven?","anchor":"can-i-bake-sourdough-without-a-dutch-oven","excerpt":"Yes."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"How often should I feed my sourdough starter?","anchor":"how-often-should-i-feed-my-sourdough-starter","excerpt":"At room temperature, feed a starter once a day."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"What is sourdough discard and what can I do with it?","anchor":"what-is-sourdough-discard-and-what-can-i-do-with-it","excerpt":"Discard is the part of the starter you remove at feeding time so the starter stays small and healthy."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Why does my sourdough spread flat instead of rising?","anchor":"why-does-my-sourdough-spread-flat-instead-of-rising","excerpt":"A loaf that spreads flat usually lacks structure: either the gluten was underdeveloped, the dough was overfermented and lost its strength, or the shaping didn't build enough surface tension."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Is The Sourdough Framework really free?","anchor":"is-the-sourdough-framework-really-free","excerpt":"Yes — the entire sourdough book is free to read online and free to download as PDF or EPUB, with no ads, no paywall and no signup."},{"page":"Troubleshooting.html","url":"troubleshooting","title":"Troubleshooting","heading":"Can I keep my sourdough starter in the fridge?","anchor":"can-i-keep-my-sourdough-starter-in-the-fridge","excerpt":"Yes — the fridge slows fermentation dramatically, so a healthy starter survives a week or more between feedings there."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":null,"anchor":null,"excerpt":"In this chapter, you will learn how to make freestanding wheat sourdough bread. In this chapter 7.1 The process 7.2 Readying your starter 7.3 Ingredients 7.4 Hydration 7.5 How much starter?"},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"The process","anchor":"the-process","excerpt":"Flowchart 7.1: The typical process of making a wheat-based sourdough bread. The whole process of making great sourdough bread starts with readying your sourdough starter."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Readying your starter","anchor":"readying-your-starter","excerpt":"The most crucial part of the bread-making process is your starter. The starter is what starts the fermentation in your main dough."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Ingredients","anchor":"ingredients1","excerpt":"All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Hydration","anchor":"hydration","excerpt":"Hydration refers to how much water you use for your flour. When beginning to make bread, I always got this wrong."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"How much starter?","anchor":"how-much-starter","excerpt":"Most bakers use around 20 % sourdough starter based on the flour weight. I recommend going much lower, to around 5 % to 10 %."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Autolysis","anchor":"autolysis","excerpt":"Autolysis describes the process of just mixing flour and water and letting this sit for a period of around 30 minutes up to several hours."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Fermentolysis","anchor":"fermentolysis","excerpt":"The fermentolysis creates the same advantageous dough properties the autolysis creates without the headache of mixing your dough twice. You do this by extending the fermentation time of your dough."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Dough strength","anchor":"dough-strength","excerpt":"Dough strength is a fancy way to describe the bread-kneading process. As you wait and knead, the gluten bonds in your dough become stronger. The dough becomes more elastic and holds together better."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Bulk fermentation","anchor":"bulk-fermentation","excerpt":"After mixing the starter into your dough, the next stage of the process known as bulk fermentation begins. The term bulk is used because in bakeries, multiple loaves are fermented together in bulk."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Stretch and folds","anchor":"stretch-and-folds","excerpt":"Figure 7.9: A dough where two sticky sides are being glued together using a stretch and fold. This process creates excellent dough strength."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Optional: Dividing and Preshaping","anchor":"optional-dividing-and-preshaping","excerpt":"Dividing and pre-shaping is an optional step that is done once your sourdough finishes with the bulk fermentation stage. The step is required if you are making multiple loaves in one batch."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Shaping","anchor":"shaping","excerpt":"Flowchart 7.6: A schematic visualization of the shaping process including checks for an overfermented dough. Shaping will give your dough the final shape before baking."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Apply flour to the dough’s surface.","anchor":"flouring-the-surface","excerpt":"Figure 7.15: A dough that has flour applied to its surface. This is the first step of the shaping process."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Flip the dough over","anchor":"flipping-the-dough","excerpt":"Figure 7.16: A flipped-over dough. Note how the sticky side is facing you while the floured side is facing the countertop. The sticky side is used as glue to hold the dough together."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Make the dough rectangular","anchor":"create-rectangular-shape","excerpt":"Figure 7.17: A flipped-over dough. Note how the sticky side is facing you while the floured side is facing the countertop. You should be facing the sticky side of your dough now."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Fold the dough together","anchor":"folding","excerpt":"Figure 7.18: The process of folding a batard. Note how the rectangle is first glued together and then rolled inwards to create a dough roll."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Sealing the edges","anchor":"sealing","excerpt":"Your dough has finished shaping now. Sealing the edges is an optional step. I like to do it because, in my opinion, the final baked bread will look a little bit nicer without any rough edges."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Prepare for proofing","anchor":"proofing-preparation","excerpt":"Figure 7.19: The shaped dough is ready for proofing in the banneton. Note how the seam side is now facing you. The floured previous top side is facing downwards."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Proofing","anchor":"proofing","excerpt":"In bread baking, proofing refers to the final rise of dough before baking, after it has been shaped into a loaf."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Room temperature-proofing","anchor":"room-temperatureproofing","excerpt":"The easiest and most reliable way to proof your dough is to proof the dough at room temperature. It is my method of choice if my schedule allows it."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Cold-proofing (retarding)","anchor":"coldproofing-retarding","excerpt":"The second proofing option is to place your dough inside the fridge for proofing. This option is great if you do not want to bake the dough within the next 3 hours."},{"page":"Wheatsourdough.html","url":"wheat-sourdough","title":"Wheat sourdough","heading":"Scoring","anchor":"scoring","excerpt":"Once your dough is done proofing, it’s time to warm up your oven to around 230 °C (446 °F). The next step is then to proceed with scoring your dough. Scoring is done for two reasons."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":null,"anchor":null,"excerpt":"A condensed, beginner-friendly path through the full process — one free-standing wheat sourdough loaf, no special equipment beyond a Dutch oven or a baking tray with steam."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Ingredients","anchor":"ingredients","excerpt":"Yield: 1 loaf. 400 g bread flour (strong white flour) 100 g whole-wheat flour 300 g water (60% hydration) 50 g active sourdough starter (a stiff starter works best) 10 g salt (2%)"},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Feed your starter the evening before","anchor":"step-starter","excerpt":"Make sure your sourdough starter is at peak activity: feed it 6–12 hours before mixing. A stiff starter (50–60% hydration) favors yeast activity and gives a milder, more reliable rise. Stiff vs."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Mix the dough","anchor":"step-mix","excerpt":"Dissolve 50 g of starter in 300 g of water, add 400 g bread flour, 100 g whole-wheat flour and 10 g salt, and mix until no dry flour remains."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Develop the gluten","anchor":"step-gluten","excerpt":"Knead, or do a few rounds of stretch-and-folds spread over the first hour, until a small piece of dough can be stretched thin enough to see light through it without tearing — the window-pane test."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Bulk ferment until ~50% growth","anchor":"step-bulk","excerpt":"Let the dough rise at room temperature until it has grown by about half its volume. Judge by dough size, not the clock: at 20–22 °C this typically takes 8–12 hours; warmer is faster."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Shape the loaf","anchor":"step-shape","excerpt":"Turn the dough onto a lightly floured surface, degas it gently, and shape it into a tight ball or batard, building surface tension so the loaf stands tall instead of spreading."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Proof — ideally overnight in the fridge","anchor":"step-proof","excerpt":"Place the shaped dough seam-side up in a floured banneton or a bowl lined with a kitchen towel."},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Score","anchor":"step-score","excerpt":"Turn the cold dough onto baking paper and cut one confident slash about 0.5 cm deep at a shallow angle along the loaf — this controls where the bread expands in the oven. Scoring patterns →"},{"page":"quick-start.html","url":"quick-start","title":"Bake Your First Sourdough Bread","heading":"Bake with steam","anchor":"step-bake","excerpt":"Bake in a Dutch oven preheated to 230 °C: 30 minutes with the lid on, then 15–20 minutes lid off until deep brown. No Dutch oven?"}]