Sourdough
Is Your Sourdough Starter Really 50 Years Old? The Science Behind the Myth
A starter can carry a long tradition without being a frozen microbial time capsule. Here is what flour, feeding, and daily care really shape.
The Journal
Stories from the kitchen.
Bread, pasta, ingredients, and the slow processes behind what we make.
Sourdough
Sourdough vs. Commercial Yeast: Why Your Digestion Notices the Difference.
Ever felt heavy, bloated, or uncomfortably full after eating a couple of slices of store-bought bread? For years, gluten has taken all the blame. However, in most cases, the real issue isn't the wheat itself—it's how fast industrial bread is made.
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Sourdough
Baker's Percentage Explained: How to Calculate Sourdough Recipes
Flour is always 100%. Learn the simple math behind consistent bread, scale a recipe to any batch size, and understand what each ingredient percentage means for your dough.
Sourdough
Why We Give Our Sourdough 24 Hours
A slower rise gives our sourdough time to develop depth, character, and an open crumb. Here is how Chef Istvan’s 24-hour process shapes every loaf in Dunedin.
Made slowly. Reserved simply.
Small-batch sourdough and fresh pasta, made for the table and available by request.