Bread & Fermentation
Food & Home · 68 members
Flour, time, temperature, bacteria.
About this space
Flour, time, temperature and bacteria. Sourdough schedules, hydration, kimchi and koji, and crumb shots with enough detail to diagnose. Dough temperature gets more attention here than hydration does, which is the opposite of most places and the reason the bread gets better.
Topics
- Sourdough
- Ferments
- Crumb shots
- Troubleshooting
Recent discussions
- How do you keep one sourdough schedule steady through a Sacramento summer and winter?Question · Sourdough · Oct 24, 2026 · 6 replies
- Sourdough: the advice I had to unlearnSourdough · Oct 1, 2026 · 11 replies
- Dense crumb and a pale crust — underproofed or underbaked?Question · Troubleshooting · Sep 29, 2026 · 9 replies
- Dough temperature is the variable everyone ignoresSourdough · Sep 26, 2026 · 5 replies
- Sourdough: how do you keep going past the interesting part?Question · Crumb shots · Sep 18, 2026 · 8 replies
- Ferments: an unpopular opinion, argued properlyTroubleshooting · Sep 14, 2026 · 6 replies
- Sourdough: what has actually changed in the last year?Sourdough · Sep 10, 2026 · 11 replies
- Crumb shot after six months of the same loaf every SaturdayCrumb shots · Sep 9, 2026 · 5 replies
- Ferments: six months in, including what did not workFerments · Sep 7, 2026 · 4 replies
- Ferments: where would you tell a beginner to start?Question · Ferments · Sep 3, 2026 · 7 replies
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