Table of Contents
Introduction 7
Part 1 Your Ultimate Guide to Making Sourdough 9
All About Starter 10
What Makes All Starters Different and Why 11
How to Make a Starter 12
Starter Guide Step by Step 13
Is My Starter Ready to Use? 15
Making a Starter in Hot or Cold Temperatures 16
Things to Look Out For 16
How to Use Your Starter in Recipes 18
Maintaining Your Starter Efficiently and Effectively 18
How to Convert Your Starter to New Flours 18
Understanding YOUR Starter 19
Managing Your Starter for Your Home and Life 19
How to Boost Your Starter 20
Do Not Always Assume Your Starter Is to Blame 21
Timetables for Feeding and Using Your Starter 21
How to Dry Starter for Long-Term Storage 23
Troubleshooting Starters & FAQ 25
Ingredients and Equipment 28
The Key Items 28
Useful Items That Are Used in This Book 31
My Master Recipe 33
How to Make My Master Recipe as an Oval or Batard 42
All About Dough 45
Understanding How Time and Temperature Affect Proofing 45
What Is Well-Proofed Dough? 46
What Is Underproofed Dough? 47
How to Save Underproofed Dough 47
How to Prevent Underproofing 49
What Is Overproofed Dough? 49
How to Recognize Whether a Dough Is Overproofing and How to Save It 51
How to Prevent Overproofing 51
Adding Extras to Your Doughs and the Effect That Has 52
Sticky Doughs 53
Troubleshooting Doughs & FAQ 53
Troubleshooting Baked Loaves & FAQ 56
All About Timing 60
How to Manipulate the Sourdough-Making Process 60
Making and Baking Timetables 61
How to Create Your Own Timetable 63
How to Amend Recipes for Your Personal Preference 64
Tips for Batch Baking 65
Cold Baking 67