Fermentation science Every sourdough starter contains a small ecosystem — wild yeast and lactic acid bacteria living in close competition. Temperature is the single most powerful variable controlling which of them dominates, and by how much. There are four key…
The Maillard reaction explained — why steam management, oven temperature, and timing all determine the colour and flavour of the sourdough crust.
Autolyse — the pre-mix rest that improves dough extensibility and reduces mixing time — explained by Francis Armstrong with the technique first described by Raymond Calvel in 1974.
How to read a sourdough starter — peak, underripe, and overripe states explained, with practical guidance on what to do at each stage.
How the gluten network forms, what glutenin and gliadin each contribute, and why the windowpane test is still the best way to judge it.
Hydration percentage in sourdough — what it controls, how it affects dough handling and crumb structure, and where to start as a beginner.
How kitchen temperature affects fermentation speed, flavour balance, and the practical implications for timing a sourdough bake.
Lactic acid bacteria — the organisms responsible for sourdough's flavour, tang, and long shelf life — explained by type and by role.
The yeast species found in sourdough starters — why Kazachstania humilis dominates, and how it differs from the commercial baker's yeast most people know.
Bulk fermentation explained phase by phase — what is happening biologically, what to look for, and why timers alone are an unreliable guide.