🍞 Expanded Breaducation Nutrition

More Than Numbers on a Label

This loaf isn’t engineered in a factory.
It’s built by hand, guided by smell, sound, and feel — and finished by fire.

Flavor & Aroma

Long fermentation unlocks flavors you can’t rush:

• Gentle…

A Spicy Twist on a Classic

Let’s make some dough!

If you’ve already baked focaccia (and hopefully can do it in under 10 minutes), this variation is your next step. It may take a little more time, but the payoff is worth it — Chili Cheese Focaccia build…

Health

The complexity of a molecule of wheat starch is a chain of tens of thousands of saccharide links (typically 30,000–40,000). For comparison, cotton contains around 2,500 saccharide units—making wheat starch more than ten times as complex.[1] 

The c…

5-Minute cannon ball loaf

Let's make some dough! 

Whether you’re new to sourdough or looking to refine your technique, this 5-minute sourdough guide is the perfect starting point. In this first installment of our 5-part series, we’ll walk through the p…

Sourdough Batard

Let’s make some dough!

Tools and Equipment:

bowl, scale, mixer, scraper, a baking sheet and a razor (lame)

Ingredients:

7 oz of water,

10 oz flour,

2 oz active sourdough starter,

6 g salt

Instructions:

1. In a large bowl, mix your flour …

5-Minute Focaccia – Easy, Flavorful, and Foolproof

Let’s make some dough! 

Ready to step up your sourdough game? This 5-minute focaccia is the perfect follow-up to our 5-Minute Sourdough recipe. Crispy on the outside, airy and flavorful on the inside, …

Let’s make some dough! 

If you’re ready to tackle the classic French baguette, this 5-minute guide will take you through the essentials. A 65% hydration dough is stiffer and more structured than our previous focaccia, making it easier to shape but still …

Light, Airy, and Irresistible

Introduction: Let’s make some dough! If you’re ready to tackle the wettest dough in our series, this 85% hydration ciabatta will teach you how to handle a sticky, loose dough while still creating an airy, open crumb structu…

🍞 Crystal Bread

Let's make some dough!

Whether you’re new to sourdough or ready for a challenge, Pan de Cristal is your gateway into high-hydration baking. This legendary Spanish bread is prized for its incredible crunch and airy, honeycomb crumb — a tru…

🥨 50% Hydration Dough

Let's make some dough! 

This is a versatile recipe that can be used equally well for Italian grissini or Bavarian pretzels.

Getting ready for Oktoberfest, craving a classic snack or eager to explore low-hydration dough, this will…

This hearty sourdough combines rye, bread flour, and whole wheat with a mix of seeds, grains, and dried fruit for a rich, nutty, whole-grain loaf. Moist, dense, and deeply flavorful, it’s a classic German-style bread. A half batch of this recipe will yie…

🎯 Why Use a Kitchen Scale?

Introduction:

Let me guess — you’re rolling your eyes right now. Maybe you’re thinking I’m trying to make this more complicated than it needs to be. Maybe you’re even saying to yourself, "I’ve been baking fine without a scale …

The Most Misunderstood Step in Bread Baking Happens in Every Loaf

Today we’re clearing up one of the most confusing—and overhyped—concepts in sourdough baking: autolyse.

You’ve probably heard the term tossed around in online forums and advanced recipes…

Before your loaf hits the oven, it benefits from a chance to recover from shaping. This final resting stage — called proofing — allows the dough to seal its seams, re-expand, and build up internal gases, setting the stage for a successful bake.

⏱ Timing …

Fermentation Management

A sourdough savant can judge fermentation by aroma, surface tension, and bounce. But for beginners, these clues are often subtle — even invisible.

The easiest and most reliable way to track fermentation is by watching dough expans…

Slashing your loaf is an important step. The 3 main reasons are to:
1 , Induce a weak fault in the surface where the loaf opens up (oven spring).

2 Give a decorative flourish, consider it your signature on your art.

3 Much less important is that it can…

Bread is best fresh — but it doesn’t have to fade.

Fresh from the oven, sourdough is at its peak: crisp crust, tender crumb, and vibrant flavor. But great bread isn’t limited to one perfect moment. With smart storage and simple reheating, you can enjoy y…

Ingredients (1 medium loaf)

Flour Base

• 400 g einkorn flour (100%)
• Optional: substitute up to 100 g (25%) with bread flour or whole wheat for a little extra strength

Other Ingredients

• 260 g water (65%) → einkorn doesn’t handle high hydration well
• 100 g ripe…

⭐ “Karl on Freezing Sourdough Cultures”

Most home bakers are told never to freeze a sourdough starter — as if cold temperatures will kill it, weaken it, or somehow “ruin the microbes.”
But the man who has preserved more sourdough cultures than anyone ali…

Rapid Sourdough Culture Activation — Instructions Only

Ingredients

• 40 g dried sourdough starter
• 330 g water
• 80 g whole-wheat flour

Activation

1. Add all ingredients to a blender.
2. Blend on low speed for 1–2 minutes, 3 or more times daily (the more frequent, the…

The Sourdough Smell Guide (Adapted From NCSU Research)

Early-stage cultures pass through predictable aroma phases:

Phase 1: Fresh Flour → Cereal, Bran, Wheat

• Dry flour
• Wet grain
• Dough-like

Phase 2: Bacterial Bloom → Tangy, Fruity, Sour, Yogurt, Cheese

• Mild…

Build Your First Sourdough Culture

A clear, science-first guide for bakers who already understand dough, fermentation, and the feel of living food.

Let’s make some dough!

Hopefully, you have already baked with a reliable starter. That matters — not as a …