@opensourdough.comWhy is sourdough sour? Your starter's bacteria make two acids: usually more lactic acid, and less acetic acid, the acid in vinegar.
Bread too sour? opensourdough.com/guide/#too-s...
What do you like better: a little sour, or really sour?
@opensourdough.comWhat IS a sourdough starter? A tiny town of wild yeasts and bacteria, living in flour and water. Here's where they come from, and why every starter is a little different.
@opensourdough.comSourdough Words 01–12 in one video: levain, hooch, hydration, autolyse, scoring and more, each in under a minute.
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@opensourdough.comWhat is Scoring? | Sourdough Words 12
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@opensourdough.comWhat is a Cold Proof? | Sourdough Words 11
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@opensourdough.comWhat is a Banneton? | Sourdough Words 10
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@opensourdough.comWhat is a Pre-shape? | Sourdough Words 09
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@opensourdough.comWhat is Stretch and Fold? | Sourdough Words 08
Free sourdough guide and app, no account: opensourdough.com
@opensourdough.comWhat is the Bulk Ferment? | Sourdough Words 07
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@opensourdough.comDesired Dough Temperature? | Sourdough Words 06
Free sourdough guide and app, no account: opensourdough.com
@opensourdough.comWhat is an Autolyse? | Sourdough Words 05
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@opensourdough.comWhat is Hydration? | Sourdough Words 04
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@opensourdough.comBaker's Percentage? | Sourdough Words 03
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@opensourdough.comWhat is Hooch? | Sourdough Words 02
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@opensourdough.comStarter or Levain? | Sourdough Words 01
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@opensourdough.comYour sourdough schedule moves when your dough does.
Dough slow? +15 min moves every later step. Done early? The rest moves up. Free, no account.
@opensourdough.comFree sourdough recipes, timed to your kitchen.
Every gram and every step on a clock, and a guide to what went wrong. Free, no account.