STUpendous Blog

A practical guide to sourdough bulk fermentation, temperature, timing, readiness cues, under-fermentation, over-fermentation, and learning to read the dough instead of the clock.

Exactly what 1:1:1, 1:2:2, and 1:5:5 starter feedings mean, with gram examples, timing logic, readiness signs, and a simple method for calculating any ratio.

A plain-English guide to sourdough starter, discard, levain, hydration, bulk fermentation, proofing, scoring, crumb, inclusions, and the complete bread-making process.