The Dough Journal
Tips, science, stories, and sourdough inspiration from our kitchen to yours.
FeaturedUnderstanding Hydration: Why 75% Feels Different Than 65%
Hydration percentage is not just a number — it changes gluten development, fermentation speed, and oven spring. Here is how to read your dough.
The Perfect Score: How to Read Your Blade Angle
A 45-degree blade angle creates ears. A 30-degree angle creates grigne. Learn to control your scoring pattern for any aesthetic goal.
Cold Retard vs. Room Temp: A Side-by-Side Comparison
We baked the exact same dough under two conditions. The flavor, crust color, and crumb structure were dramatically different. Here is what we learned.
Starter Revival: Bringing a Neglected Culture Back to Life
Left your starter in the fridge for three months? Do not throw it out. This step-by-step revival protocol has saved hundreds of cultures.
Whole Wheat vs. White Flour: Fermentation Behavior
Whole wheat ferments faster, absorbs more water, and produces a tighter crumb. Here is how to adjust your workflow when switching flours.
From Hobby to Business: 5 Graduates Share Their Paths
We interviewed five certificate graduates who turned their kitchen passion into income. Their advice on timing, pricing, and scaling.