Tue, 05 May 2026 10:09:19 +0000

You’ll Never Guess the Secret Hidden Step to Locking In Perfect Sourdough Flavor If you’ve ever baked sourdough, you know it’s not just about mixing flour and water—it’s a science, an art, and a labor of love. Despite careful attention, achieving that deep, complex flavor often feels elusive. But here’s a surprising secret that many home bakers overlook: the hidden step to truly lock in the authentic, restaurant-quality sourdough flavor lies in proper bulk fermentation time and temperature. ### Unlock Sourdough Flavor Like Never Before The magic begins during bulk fermentation—the crucial period between mixing your dough and shaping it. Most bakers rush this phase, but science shows that allowing your sourdough to ferment just long enough (by time and temperature) develops the acids and enzymes responsible for that rich, tangy depth.