The Sourdough Journey

09/16/2026

Jack was one of the first people I followed when I began making sourdough in 2019.

He always keeps it real. And I appreciate that.

Sometimes, you just need to do the thing.

No shortcuts. No hacks. Just do the thing.

09/15/2026

The Journey continues…

09/15/2026

The new Sourdough Home Plus, from Brød and Taylor, is a revolutionary new tool for sourdough bakers.

The first temperature-control starter keeper with:
1. Warm or cool temperature control
2. Fully programmable time and temperature schedules
3. Remote control via WiFi/App
4. A window and a light

What’s the big deal?

Sourdough starters generally perform well at warm temperatures (75-80F), but at that temperature they need to be fed more than once a day.

This device support programmable warm/cool schedules. Here’s what I do:

Feed my starter at 8am with the device set to 78F.
My starter peaks in about 5 hours.
At 1pm, I program the device to automatically drop the temperature to 50F, so it slows down the fermentation until the next morning.

Once the program is set up, it runs automatically every day, or you can adjust it as needed, from any location.

True, remote control, or fully automated temperature control.

https://collabs.shop/09qdty

Brød & Taylor

08/29/2026

Eric Pallant, author of Sourdough Culture, is on Episode 8 of Ally White's new podcast, "Saving Bread."

Here is the link to the Saving Bread Podcast:
https://podcasts.apple.com/us/podcast/interviews-e08-eric-pallant-sourdough-culture/id1896790106?i=1000786433373

If you haven't read Eric's book, "Sourdough Culture," I highly recommend it (it also makes a great gift for any sourdough baker!). It's a fascinating and educational read about history, and the history of bread.

Eric Pallant and I both participated in Erik Fabian's "Bake this Book" podcast a few months ago -- discussing the legacy of Chad Robertson's Tartine Bread.
https://podcasts.apple.com/us/podcast/cookbook-debate-tartine-bread-w-tom-eric/id1842016293?i=1000767419926

I was on Episode 7 of Saving Bread last week.
https://podcasts.apple.com/us/podcast/interviews-e07-tom-cucuzza-of-the-sourdough-journey/id1896790106?i=1000784234053

Podcast Episode · Saving Bread · August 28 · 55m

08/24/2026

Every August, I run a series of tests on my sourdough starter to benchmark is strength. I also test the impact of different flours, hydration, feeding ratios and temperature.

I’ve developed this testing setup over the last 4 years, and I believe it is a one-of-a-kind setup.

Many people assess the “strength” of their starter by observing how quickly it doubles, for example, but the visible rise in the jar is impacted by many variables (including the shape and size of the jar!).

I believe the true test of starter rising power is to measure the actual amount of Carbon Dioxide created by the starter. Using an innovative sealed pressure vessel, I can compare the cumulative CO2 generated by a sourdough starter — in a very controlled environment.

I also run parallel samples where I measure and compare the time to peak, the height of the rise, pH, and temperature.

I’ve run hundreds of these tests over the years, and I’ll be sharing some of the study results over the coming weeks.

Caution: Don’t try this at home! In an airtight vessel, 5 grams of starter can create as much pressure as in your vehicles tires. Very dangerous, especially in glass jars (don’t ask me how I know).

08/23/2026

A two-loaf batch with different final proofing times in fridge.

800g Kirkland AP Flour
200g Black Emmer Flour
750g water
200g starter
20g Salt

Mix starter, flour and 700g water for about 5-6 minutes.
30 minute fermentolyse rest
Squeeze in 25g water
75 slap and folds
Rest 5 minutes
Squeeze in 25g water and salt
Pinch and fold 3 minutes
Rest 5 minutes
Pinch and fold 3 minutes

4 rounds of coil folds at 30 minute intervals

4.75 hour total bulk fermentation from initial mixing
80F/27C dough temp throughout
65% rise in dough

Preshaped
30 minutes bench rest
Final shape
60 minute bench rest

Loaf 1: cold re**rd in fridge at 39F/4C for 18 hours.
Loaf 2: cold re**rd in fridge at 39F/4C for 42 hours.

Baked in Dutch oven (preheat to 500F, bake at 450F for 20 min lid on and ~20 minute lid off.

Experimentation with this bake:
- 75 slap and folds for mixing step 2, and no Rubaud finish
- 4 rounds of coiled folds (usually 2 or 3)
- 60 minutes bench rest after final shape (usually 0-30 min)

Both loaves had a more mild flavor than expected.

08/23/2026

This dough final proofed in the fridge for 42 hours at 39F/4C.

It puffed up above the rim of the banneton, and still held amazingly strong shape and height when removed from the banneton.

Strong dough structure, and a tall, gassy rise.

This loaf bulk fermented for 4.75 hours at 80F, then rested 90 minutes on bench before fridge. Really pushing the fermentation on this one.

My loaves typically rise to the top the banneton in the fridge.

Can’t wait to bake it.

08/23/2026

Please check out the newest episode of the Saving Bread podcast. I am featured on this episode, and had the opportunity to discuss some of my favorite topics including bulk fermentation, starter strength, and more!

https://podcasts.apple.com/us/podcast/interviews-e07-tom-cucuzza-of-the-sourdough-journey/id1896790106?i=1000784234053

This new podcast, hosted by Allison White, offers a fresh perspective on sourdough baking, with an emphasis on whole grain baking.

In the podcast, I discuss my new bulk fermentation series on YouTube. Here is the link to that free video series. https://youtube.com/playlist?list=PLMNnFRtsaxxzHNmkNREzkwLSZVYq-vkg3&si=QAay47JceIzSIiT7

Thank you for your support.

08/22/2026

When you go for an ear, but get a dorsal fin. 😆😆😆

bread