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In this podcast episode, we’re diving deep into the unseen world of sourdough microbes. Karyn Newman, author of the new book Sourdough by Science, personifies the many parts of our sourdough starters and explains the chemistry happening in our kitchens to help us make perfect sourdough loaves. Every time.
Find out the best time to feed your starter, why the fridge is your starter’s friend, and what character in your starter is the most important one (and how to care for it best).
Even learn how to convert any traditional bread recipe to a sourdough one!
I learned so much from this episode, even what I’ve been doing wrong when I try to use my fresh flour to make my sourdough bread and how to fix it. (I couldn’t believe how simple this is!)
Podcast Episode Highlights
- Karyn Newman’s background and why she loves sourdough
- Yeast and bacteria: how does it connect with sourdough?
- Why you should use whole wheat flour for your sourdough starter
- Are there really different strains/types of sourdough starter?
- How much should you feed your starter (the science behind it)?
- Two methods to make and use a starter
- Balance of yeast and bacteria in a starter (and what to look for and what to do to balance it)
- Best variety of flour to use for sourdough?
- Struggle with 100% whole wheat loaves…what’s going on?
- How to properly use freshly ground flour?
- How can you make sure your whole wheat flour (from the store) isn’t rancid?
- How can we switch between flours for starters?
- How do you balance hydration levels for sourdough loaves (for texture, etc.)?
- How can you adapt yeast bread recipes to work for sourdough?
- Baking: how to avoid dark bottoms on sourdough bread?
- Karyn Newman’s book on sourdough
Podcast Feedback
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Podcast Episode Resources and Links Mentioned
About the author: Karyn Newman began her professional life in editing, then embarked on a career in the sciences after earning her PhD in cellular and molecular biology. And she also happens to love baking. She loves using her science background to help non-science folks understand the important details of making a perfect loaf of sourdough bread.
Find Karyn’s book here: Sourdough by Science book
Find Karyn on Instagram: Sourdough by Science
Check out my favorite grain mill: Harvest Grain Mill
And the wheat berries I mentioned: Organic Hard White Wheat Berries
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More Resources on Sourdough & Flour:
- ALL Your Sourdough Questions: Answered! (live podcast episode)
- Flour Shortages, Grain Mills, & Whole Wheat (podcast episode)
- How To Use Einkorn Flour (article and podcast episode)
- My 5 Favorite Ways to Use Sourdough Discard (article and podcast episode)
- Easy Sourdough Bread Recipe (article and video)
- How to Make Your Own Sourdough Starter (article and video)
