sourdough bulk fermentation

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