I am by no means an expert at sourdough baking. I’ve been doing it on and off for about six years and have found it fascinating – and sometimes frustrating – right from the start. Having a small bit of bread making knowledge helped me to not be too intimidated by the bread making process itself, but still sourdough was in a league of its own.
Over the years I’ve grown accustomed to the process and the feel of it but if I’ve learned one thing it’s that there is always something new to learn about the process of bread fermentation.
As I’ve been baking lately a couple of the tips I picked up over the years that finally made the process “click” came to mind. So I thought I’m share them with you here.