Tips, techniques, and stories from my sourdough journey. Learn the science behind great bread.
From fridge to oven: 12 temperatures.
Temperature decides almost everything in sourdough. How fast your dough ferments, when your bread is done, and how sour it tastes. I put the 12 temperatures that matter most on one thermometer, from the fridge to the oven, and checked every number against my book and the scientific literature.
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