Shaping sourdough is the stage that transforms fermented dough into a loaf with structure, height, and appealing texture. From pre‑shaping to building surface tension, each move affects oven spring ...

Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into "sourdough starter" or "natural starter" is pretty ...

Shaping and scoring are the defining steps that turn fermented dough into loaves with structure, volume, and visual appeal. By building surface tension and guiding oven spring with intentional cuts, ...