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THE PRINTABLE IS LINKED TOWARDS THE BOTTOM OF THE PAGE Bread Baking 300: For the Love of Sourdough | Lesson 1 There is no sourdough bread without a starter. Flour, water, and time create a living culture that can eventually raise a loaf of bread. Making one isn't particularly difficult. The part that often makes sourdough feel difficult is knowing what you're looking at once you have one. Is it hungry? Is it rising? Has it reached its peak? Did you miss the window? Is that liquid on top a...

THE PRINTABLE IS AT THE BOTTOM OF THIS PAGE ⬇️ Learn to understand your starter, read your dough, and bake naturally leavened bread with confidence. There is something deeply satisfying about making bread with nothing more than flour, water, salt, and a healthy sourdough starter. No packet of commercial yeast. No rushing the process. Just a living culture, a little patience, and the skills to recognize what your dough is telling you. Welcome to Bread Baking 300: For the Love of Sourdough!...

THE PRINTABLE IS AT THE BOTTOM OF THE PAGE ⬇️ Walk down the soup aisle at the grocery store and you’ll see cartons labeled stock and broth sitting right beside each other. They sound interchangeable, but they really aren’t. The simplest way to remember the difference is this: Stock gives a dish body. Broth gives it flavor. Traditional beef stock is made primarily from bones, especially bones with joints and connective tissue. As those bones simmer, collagen is released and becomes gelatin....