Keeping a sourdough starter alive
My first starter died twice before I understood what it actually needed. The routine I use now is almost boring.
Sourdough, home ovens and flour-covered weekends.
Getting steam in a home oven
Bakery crust needs steam in the first minutes, and most home ovens let it escape. A few tricks help a lot.
What hydration really changes
Recipes talk about seventy or eighty percent hydration as if everyone knows what that means. Here is how I think about it.