Sourdough Fermentation: Hydration & Wild Yeast Science
Flour, water, and ambient microorganisms combine to form artisanal sourdough loaves with airy crumb structures and rich, complex flavor profiles.
Managing dough temperature during bulk fermentation controls lactic and acetic acid production, creating either mild or distinctly tangy sourdough characteristics.
“Time and temperature are the baker’s two most potent ingredients.” — The Fermentation Guild
Starter Peak
Incorporate active starter at its highest rise before it begins to collapse back down.
Autolyse Rest
Mix water and flour for 45 minutes before adding salt to accelerate gluten chain development.
Steam In Oven
Bake inside a pre-heated Dutch oven to trap steam and allow maximum oven spring.
Crumb Aeration94%
Crust Crispness94%
Flavor Depth90%