In each recipe I give you the techniques, tools, and ingredients I use when making that particular bread and I will refer you back to this section for detailed explanations, as needed. I recommend you use these techniques and methods for each recipe at least once. As you become more comfortable with sourdough baking, get creative and make modifications. For example, if my recipe says to shape with a tension roll and bake in a cast iron vessel, it is perfectly acceptable to use the rounding technique and bake it on a sheet pan instead. Use this section as a guide and just remember, in the real world, your situation, environment, and dough will be different. I love seeing people use my blog and making ...

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