10 min read
Water Temperature Calculator for Bread: The Complete DDT Guide
Master Desired Dough Temperature (DDT) to get consistent fermentation every time. Learn the formula and calculate your ideal water temperature.
techniques
9 articles
5 min read
Lactic Acid vs. Acetic Acid: How to Control Your Sourdough's Flavor
Your sourdough's tang comes from two different acids. Here is how to adjust your process to get the exact flavor profile you want.
9 min read
Sourdough for Working People: Bake Without Sacrificing Sleep
Yes, you can bake sourdough with a full-time job. Learn cold retard techniques and weekend strategies that fit real life.
11 min read
How to Schedule Multiple Sourdough Recipes at Once
Baking two or three loaves? Learn how to coordinate timelines, share oven time, and manage multiple doughs without losing your mind.
12 min read
Anova Precision Oven Sourdough: Complete ScottH Method Guide
Master sourdough in the Anova Precision Oven. The ScottH method for consistent proofing, perfect steam, and professional results at home.
4 min read
Understanding Bulk Fermentation: How Long Is Long Enough?
Bulk fermentation is the main event. Here is how to know when it is actually done, beyond just watching the clock.
4 min read
Beyond Sourdough: Scheduling Croissants, Pizza Dough, and Other Long Ferments
The backward scheduling method works for croissants, pizza, brioche, and any long-ferment recipe. Here is how to plan each one.
5 min read
Why Your Sourdough Is Dense: 7 Causes and How to Fix Them
Dense, gummy crumb? Here is why it happens and how to fix it, one issue at a time.
3 min read
Cold Retard vs. Room Temperature Proof: When to Use Each
Fridge or counter? Here is how to choose based on your schedule, your kitchen, and the flavor you want.
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