Category: Free Inquiry

The type of flour, water, and the ratio between the two dictates what kind of bread you make, how it will rise, and the crumb of your bread (visible air pockets). When we discuss “hydration”, what we really mean is the ratio of water to flour we are using, which is converted into a hydration…

I have a daughter, her name is Helga. I named her Helga after my Scandinavian ancestry, as when I image someone kneading and baking bread, a woman of that nature comes to mind. She gets sour when she’s hungry, and flourishes when she’s fed; however, she gets really sleepy when she’s cold, so sometimes I…

I began my sourdough journey on November 14th, 2025, and have been obsessed with it ever since. I have recently been questioning the chemical process of fermentation within the bread, and the baking process in general; therefore, this project is an amazing vehicle for this inquiry. I will be documenting my research, hypotheses, and experiments…