When it comes to sourdough baking, the protein content in flour plays a much bigger role than many home bakers realise. From dough hydration to fermentation speed and crumb structure, understanding how flour protein affects sourdough can help you bake more consistent, better-textured loaves. In this article, we’ll break down what protein percentages mean, how to read flour labels, and why choosing the right flour for your sourdough makes all the difference.| Somebody Feed Seb
In this article, we'll walk you through how to convert your 100% hydration starter into a stiff sourdough starter (stiff sourdough levain).| Somebody Feed Seb
The most delicious recipes using active sourdough starter for any sourdough baker to try - all in one place! Let's get baking!| Somebody Feed Seb
Soft and fluffy, with just the right amount of vanilla and lemon zest, this is the Best Sourdough Brioche Bread we've ever made!| Somebody Feed Seb
We share 7 of our favourite soft sourdough bread recipes that will transform your crusty chewey sourdough to soft and enriched treat!| Somebody Feed Seb
Sourdough Strawberry Babka with Cream Cheese Swirl! It's a nice and soft brioche dough rippled with creamy strawberry mixture!| Somebody Feed Seb
Is sourdough baking is getting mundane & you're ready for the next challenge, here are 10 ways to make sourdough bread baking exciting again!| Somebody Feed Seb