Let's continue the topic about sourdough proofing and a spy glass that helps a lot in this process? We've already added our sourdough starter and salt to the dough, put a small...

Do you know what is this? I though that almost everyone knows that it's a "spy glass" ? But while chatting with many of you about the process of dough handling I understood that this small glass is very often something unknown...

Recently I've broken a jar with my starter, it was a disaster for me, it was working hard for me for more than a year - active and strong starter... But at the same time I didn't want to...

A classic tartine formula + black carrot powder. That's my favourite powder adding to bread, it gives a pleasant sweetness to it...

Classic country bread formula, 72% hydration this time. As most bakers, I usually try to add more and more water to the dough, learn how to handle it in the right way, but my family prefers such a crumb...

Pink black sesame loaf.
I'm so glad about this loaf, I wish all of them were like this one! Tender crumb, not too moisture, crispy thin crust, the loaf is so light weighted, full of air...