Tag: Bread troubleshooting

Over 95% of sourdough recipes include salt, which is a fundamental ingredient, not an optional one. Beyond just flavor, salt in sourdough plays a pivotal role in the biochemical processes that make the bread what it is, influencing everything from texture to shelf life.

Over 30,000 years ago, early bakers used simple fermentation, but modern techniques like scoring have refined the process. But what happens if you don't cut the top of bread? Skipping this step can lead to unpredictable oven spring, uneven tears, and a dense interior crumb.