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Great Links


I wanted to start a page for great sourdough and baking resource links. I’ve been saving links as I find great ones and have decided to post them here. So comment with your favorite links and we can grow this page.

http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf  Good baking information.

http://www.bakeinfo.co.nz/Facts/Gluten   About Gluten and it’s properties.

http://cooking.stackexchange.com/questions/21557/what-happens-during-a-cold-fermentation-that-makes-bread-taste-so-good  – Concerning cold ferments.

http://www.scielo.br/pdf/bjps/v49n2/05.pdf Influence of Fermentation on dough.

http://breadcalc.com/  A dough hydration/formula calculator by Robert King

http://www.thefreshloaf.com/node/10375/lactic-acid-fermentation-sourdough Acid formation in dough = flavor.

http://healthyeating.sfgate.com/enzymes-figs-1097.html Enzymes in some foods will metabolize/break down gluten.

http://www.cechk.com/media/faq/Microsoft_Word_-_Proofing_Guidelines_CECWeb00000.pdf This is not specific to wild yeast.

http://www.theartisan.net/temperature_control_baking_1.htm Temperature control for dough

http://www.bakemag.com/Trends/Bread%20Winners/The%20science%20of%20fermentation.aspx interesting guide on dough fermentation.

http://maxwellsci.com/print/ajfst/v5-84-89.pdf  The effects of salt on dough.

http://www.bbga.org/files/bbga.19.2.techarticle.pdf  About mixing dough BBGA

http://www.sourdough.co.uk/autolyse-explained/  Autolyse explained Vanessa Kimbell

http://www.thebakerynetwork.com/baking-science Baking Science.

http://www.wildyeastblog.com/bakers-percentage-1/ Baker’s percent by Susan of Wild Yeast

htthttp://www.kingarthurflour.com/professional/formulas-bread-2.htmlp://www.kingarthurflour.com/professional/formulas.html  Professional formulas by KAF.

http://www.theartisan.net/temperature_control_baking_1.htm Temperature control of dough.

http://artisanbreadbaking.com/problems/  Troubleshooting bread problems.

http://www.chewswise.com/chews/2015/2/7/tips-ddt-and-bread-thats-desired-dough-temperature  Article by Sam Fromartz on DDT (desired dough temperature).

Links to my two baking course (shameless plug):http://www.northwestsourdough.com/discover/?page_id=4501




1 Comment

  1. September 2, 2015    

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