Blog – Tasteela

Sourdough Blueberry Muffins with Streusel Topping

I love how Sourdough baking turns everyday baked goods into something special, and this blueberry muffin recipe is a favorite in my house because it uses sourdough discard in a simple, one-bowl discard recipe that feels effortless yet flavor-packed. These Muffins are bakery style and bakery-style, big, beautiful, and classic, with a large domed top, a super soft crumb, and a tender, moist, fluffy texture thanks to sour cream and a balance of sweet and buttery notes that make every bite taken feel indulgent, even when photographed on a white background. The Blueberry taste really shines through with plenty of … Read more

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bakery-style blueberry muffins / sourdough baking / sourdough blueberry muffins / sourdough discard muffins

My Favourite Baker’s Lame Is a UFO! Here’s Why I Love It

UFO-shaped baker’s lame beside freshly baked sourdough bread

Baking Tools, Setup & Guides

My Favourite Baker’s Lame Is a UFO! Here’s Why I Love It because it completely changed how I score my sourdough bread. The UFO-shaped baker’s lame feels incredibly comfortable in hand and gives me clean, controlled cuts every single time. Unlike traditional straight lames, this design offers better grip and balance, which helps create beautiful oven spring and sharp ear formation. If you care about consistent results and professional-looking loaves, this baker’s lame is a must-have tool. What really makes this UFO baker’s lame stand out is how easy and safe it is to use, even for beginners. The blade … Read more

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baker’s lame / best baker’s lame / sourdough lame review / UFO baker’s lame

Spotted Dick: Why This British Steamed Pudding Shocks Many

Spotted Dick steamed pudding topped with custard and berries on a plate.

Sourdough Science & Techniques

While testing old family puddings in my kitchen, I found myself comparing techniques from The Truth About Probiotics In Sourdough Bread, the way I use the Sourdough Baker’s Percentage & Hydration Level Calculator, and even lessons from Identifying Underproofed Sourdough Bread (with examples) and How Long to Proof Sourdough in the Fridge (+ Tips), because these methods oddly helped me perfect the proper steaming of a traditional British dessert like Spotted Dick; As I whisked together currants, a hint of lemon zest, and a silky custard to pour over the steamed pudding, I kept adjusting water levels and watching the … Read more

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spotted dick / surprising british foods

What Does OverProofed Sourdough Bread Look Like? Find Out!

Close-up of a rustic sourdough loaf with cracked crust on a wooden surface.

Sourdough Science & Techniques

As a sourdough baker, one of the most common challenges is dealing with over-proofed dough. If you’ve been baking for a while, you’re probably already familiar with the ins and outs of the process, but even experienced bakers face this issue. Over-proofing happens when the dough has been allowed to rise for too long, causing it to lose its strength. This often results in a loaf that is dense, weak, or flat with a crumb that feels dry or even collapsed. In this stage, the dough starts to lose its texture and the bubble structure gets disrupted. The once promising … Read more

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Identifying OverProofed Bread / OverProofed Dough / OverProofed Sourdough / Sourdough Proofing Tips

The Secret to Perfect Sourdough: Proofing in the Fridge

Freshly baked rustic bread loaf on a wooden board in a cozy kitchen setting.

Sourdough Science & Techniques

When it comes to proofing your sourdough in the fridge, many bakers swear by it as the best method for getting that perfect loaf. The incredible flavor and texture are a result of cold proofing, a powerful technique in a baker’s toolkit. The process, sometimes called cold retard, slows down the fermentation, giving the dough a longer time to develop and improve its crumb and taste. This extended proofing time also lends the sourdough its iconic blistered and crisp crust, something aficionados love. As the moisture from the outer layer is either evaporated or absorbed into the banneton, the loaf … Read more

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how to proof sourdough / Perfect sourdough / Sourdough proofing in the fridge

Underproofed Sourdough? Don’t Bake Before Reading!

Fresh rustic round loaf dusted with flour in warm natural light.

Sourdough Science & Techniques

When I first started baking sourdough bread, I kept ending up with a dense, gummy crumb and a thick, hard crust. I’d pull a loaf from the oven, feel it in my hands, and immediately know something was wrong, but I couldn’t quite tell why. Even after years of baking, these little mysteries pop up, and new bakers often run into the same issue. Signs like tunneling, uneven texture, or a loaf that doesn’t rise properly are key clues that your dough might be underproofed. Real examples and some tips really help, whether you’re following advice from a course or … Read more

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how to proof sourdough / sourdough baking tips / underproofed bread signs / underproofed sourdough

Are Probiotics Really in Sourdough Bread? Find Out Now!

Fresh sliced sourdough bread on a wooden board in warm sunlight.

Sourdough Science & Techniques

Have you ever wondered if sourdough bread contains those popular gut-friendly probiotics we keep hearing about? Well, here’s the truth. Sourdough starter, the base for making sourdough bread, is full of probiotic yeast and beneficial bacteria. But here’s the catch—baking typically kills these probiotics. However, some recent studies have started to challenge this idea, suggesting that while baking might render the probiotics inactive, they don’t actually die. Instead, a few days on the counter might be enough to reactivate them. Are Probiotics Really in Sourdough Bread? THE ANSWER But there’s more to sourdough than just probiotics. The bread also contains … Read more

Investigating Bulk Fermentation: Why It Really Matters

Hands preparing bread dough in a wooden bowl on a rustic kitchen table.

Sourdough Science & Techniques

When I began baking sourdough, the most challenging part was Investigating Bulk Fermentation because every dough seemed different. I noticed how a preferment like a starter or levain completely changed the way my bread dough behaved. Sometimes the dough needed to be divided and preshaped earlier, while other times the first rise demanded more patience. Through hundreds of experiments and careful tests over four years, I realized that fermentation is not just about waiting—it’s about learning to read the dough. Watching yeast activity, the balance of bacteria, the slow work of enzymes breaking down starches and proteins, and the way … Read more

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bulk fermentation / bulk fermentation guide / dough fermentation process / investigating bulk fermentation / sourdough bulk fermentation

Betty’s Fat Rascals: The Secret Behind Yorkshire’s Treat

Fresh pastries topped with cherries on a rustic wooden table with teacups and a teapot.

International & Traditional Breads

When I first tasted Betty’s Fat Rascals, I realised they were unlike any other cake or fruit scone I had ever tried. These plump, slightly rustic bakes felt like a playful cross between a rock cake and a scone, yet they carried their own charm. The faces made with cherries and almonds gave them a cheeky personality, almost too pretty to eat. Served with a cup of Yorkshire Tea, they instantly became a favourite of mine. Their fruity sweetness comes from dried fruit, peel, and a hint of citrus, making every bite truly delicious. Pain de Mie: The French Loaf; CLICK … Read more

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Best Fat Rascals in Yorkshire / Betty's Fat Rascals Yorkshire Recipe / Famous Betty’s Fat Rascals Scones / How to Make Betty’s Fat Rascals / Traditional Fat Rascals from Bettys Café

Pain de Mie: The French Loaf That Beats All Bread

Sliced soft milk bread with butter and jam fillings on a wooden board.

International & Traditional Breads

Pain de mie is the epitome of sandwich bread. With its pure, white color and soft, light texture, it’s a perfect choice for toast lovers. The thinnest crust crisps up beautifully when toasted, creating a delightful frizzle that enhances the bread’s natural flavors. Add a pat of butter on top, and you have an ideal breakfast that is soft, comforting, and utterly delicious. The gentle depth of flavor, with a mild fermentation and a hint of sweetness, sets it apart from ordinary bread. WHAT IS FRENCH BREAD? THE ANSWER What makes this loaf special is the Pullman pan, a tool … Read more

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Classic French bread / Easy Pain de Mie recipe / French loaf recipe / French sandwich bread / Pain de Mie / Pain de Mie bread recipe