Journal
Sourdough, written carefully.
Articles on technique, science, recipes, and troubleshooting — with the kind of detail you wish was easier to find.
Science
6 posts
- Science
How Temperature Changes Fermentation Flavor
Cold ferments make sour bread; warm ferments make mild bread. The full story of why.
Dr. Sarah Chen · 2 min read
- Science
Sourdough and Gut Health: What's Actually True
The science behind sourdough's digestive benefits — and where the marketing exceeds the evidence.
Dr. Anne Schultz · 3 min read
- Science
Water Quality and Sourdough
Chlorine, chloramine, fluoride, hardness — what's in your tap water and how it affects your bread.
Ben Holloway · 3 min read
- Science
Sourdough Myths, Debunked
Old wives' tales about feeding, baking, and sourdough that need to retire.
Dr. Sarah Chen · 4 min read
- Science
The Science of Sourdough: Understanding Wild Yeast
How yeast and bacteria coexist, what they produce, and why your starter tastes the way it does.
Dr. Michael Lasalle · 2 min read
- Science
Understanding Gluten Development in Sourdough
What gluten actually is, how it forms, and how every step of your bake either strengthens or weakens it.
Dr. Anne Schultz · 2 min read