Sourdough Home - Tips, Techniques, and FAQs

Sourdough tips, techniques, and FAQs

Issues
Altitude or baking with an altitude
Baking Is A Balancing Act - Or How Do I Know How To Bake My Bread?
Baking stones, Part 1 - what are they and why should I use them?
Baking stones, Part 2 - How do I use them?
Baking stones, Part 3 - How Do I Transfer Dough To Them - Safely?
Can I Make Sourdough Bread In My Bread Machine?
In search of The (big) Holey Grail - making bread with the big holes you see in the bread books.
How do I convert a regular recipe to sourdough?

Another look at converting recipes
Healthy Food and Diet - Some Jaundiced Musings
Hydration Equivalence Chart
How do I extend the rise time of my bread?
How do I keep my bread fresh?
Don't stop me now, I'm on a Roll!
How do I measure "stuff"? (including small stuff like salt and yeast!)
Troubleshooting tips
Why won't my dough rise?
What's the best kind of bread?
Why isn't my bread sour?

Sourdough Theory
What Is Sourdough Anyway?

About Ingredients
Flour testing
Know Your Ingredients
A comparison of flours and hydration levels
Whole Wheat versus White Flour - What's The Difference?
Types of Rye Flour Available In The USA

Starter Topics
Caring for your starter
How do I start a starter?
How many starters do I need anyway?
My starter is slow, what should I do?

Sourdough Myths and Folklore

About Baking Tools
Some tools we find especially useful

Introductions
I've never baked before - where should I start?

Techniques (and movies too!)
So, You Baked ALL Your Starter? Or Emergency Starter Recovery
Introduction to Peelology, or Getting Dough Into the Oven Safely

Retarding Dough For Flavor Enhancement and Process Control
Stretch and Fold - A Gentle Way To Develop Dough - and the Elusive Panama Bread Recipe too!
How to knead bread, converting recipes from volume to weight, and Mexican Anise bread
The Art of the Rise - Understanding What Is Happening In Your Dough

© Copyright April 8, 2001 - All rights reserved by Mike Avery