How to make croutons from sourdough bread (the recipe changes with how stale your loaf is)
Squeeze the loaf first. Day-old, stale, and rock-hard sourdough each need a different cut, a different amount of oil, and a different bake time.
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Best Flour for Sourdough Bread (and the Mistake That Makes It Flat and Pale)
Standing in the baking aisle wondering about the best flour for sourdough bread? You don’t need a dozen bags and a kitchen scale obsession to get this right. You need one good all-purpose bread flour, a couple of things to know about what’s actually in the bag, and one mistake to avoid — because that…
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How to Make Sourdough Bread More Sour (Without Wrecking the Rise)
If your sourdough bread tastes more like regular bread with a chewier crust than the tangy, almost-vinegary loaf you were picturing, you’re not doing anything wrong — you just haven’t built the sour yet. Making sourdough bread more sour comes down to a handful of small, controllable choices: how often you feed your starter, how…
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How to Make a Sourdough Bread Starter From Scratch (and Why It’s Not Rising by Day 5)
Somewhere between “just mix flour and water” and the mild superiority of the sourdough guy at your farmers market is a real skill: keeping a colony of wild yeast alive on your counter until it’s strong enough to raise a loaf of bread. If you’re here, there’s a decent chance you’ve already tried once —…
