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Summer sourdough can be humbling. Here's how a frustrating August bake turned into a breakthrough, and what actually changed to fix it.
The messy, honest story of taking sourdough from a home kitchen to a small commercial operation — and the tools that helped make sense of it all.
One baker's story of chaotic summer baking, lost formulas, and why keeping a proper bake history finally changed everything. Real tips inside.
Sourdough Whole Wheat Sandwich Loaf: The Bake-Along Where Autolyse Time Actually Made the Difference
A full bake-along for a sourdough whole wheat sandwich loaf, built around the DoughRise Autolyse Calculator. Real numbers, real decisions, real results.
Planning an outdoor pizza night? Here's how to store, transport and handle sourdough dough balls so they arrive in perfect condition, ready to stretch.
Sourdough Pizza with Roasted Garlic, Nduja & Honey: The Late-July Bake for When It's Too Hot to Care
A smoky, sweet, properly fiery sourdough pizza with roasted garlic, nduja and honey. Perfect for summer outdoor baking. Recipe, tips and technique inside.
A story about a chaotic summer pizza night, what went wrong with the dough, and how getting the right baking guidance changed everything.
Why does pizza dough keep shrinking back when you stretch it? The science of extensibility explained — plus practical tips to get a thin, even base every time.
A stunning sourdough pizza topped with slow-roasted tomatoes, stracciatella and fresh basil oil. Perfect for summer entertaining, made with an active starter.
A vibrant summer sourdough pizza with smoky grilled courgette, whipped goat's cheese and chilli oil. Quick to top, beautiful to eat. Recipe and tips inside.
Baking eight sourdough pizzas for friends taught me that uneven dough balls ruin everything. Here's how a free portioning calculator fixed my garden pizza night.
A hot kitchen can halve your bulk fermentation. Here is how to work the timing back from your dough temperature so you stop over-proofing in the heat.
A warm kitchen pushed my sourdough to 78% and it spread like a puddle. Here is the hydration maths that pulled it back to a proper, open loaf.
Scaling a sourdough pizza recipe for a crowd — or just for two? Here's how to do it properly without throwing off your dough or your timings.
