Sourdough fermentation

About "The Baker"

Baking bread is a science. I hear this sentence a lot, from the website readers and colleagues, and find this to be fact from my explorations in the world of bread and baking. There are too many factors that require precision while baking bread, such as starting temperature, humidity,  flour to water balance (hydration), timing, type of flour and even the microbe we just grew in our sourdough starter.
“The baker” website,  is an exploratory website, founded on the background of two baking areas of expertise.