Introduction to Baker's Percentages | The Perfect Loaf
In this introduction to baker's percentages and baker's math, learn to understand bread baking formulas and how to quickly scale up and down a recipe.| The Perfect Loaf
In this introduction to baker's percentages and baker's math, learn to understand bread baking formulas and how to quickly scale up and down a recipe.| The Perfect Loaf
Your one-stop guide to all things sourdough pizza. Learn all the steps to making pizza in a home oven, wood-fired oven, and even in a pan.| The Perfect Loaf
This fifty-fifty whole wheat sourdough bread is a great starting point when working with whole wheat flour: super healthy and just fantastic tasting.| The Perfect Loaf
This post discusses what is a levain and how is it different from a starter, why to use one over the other, and the best way to use each.| The Perfect Loaf
A visual guide to sourdough starter maintenance. Through a series of photos see how my sourdough starter looks (and smells) through the course of a day.| The Perfect Loaf
My recipe for a simple sourdough focaccia with a golden, crisp crust and chewy interior using your ripe sourdough starter. Easy and delicious!| The Perfect Loaf
A step-by-step guide to making an incredible sourdough starter from scratch in 7 easy steps. Start baking sourdough bread at home with a new yeast starter!| The Perfect Loaf
My recipe for delicious sourdough pizza al taglio, or Pizza Romana (rectangular pizza). Use your sourdough starter to make this easy and delicious pizza!| The Perfect Loaf
A guide on the importance of dough temperature in baking bread. How to monitor, maintain, and calculate temperatures for baking consistently.| The Perfect Loaf
Diastatic malt powder, a natural ingredient, is a baker's secret ingredient for deeply browned, lofty sourdough bread.| The Perfect Loaf
