My Health Journey

03/25/2026

Make moving daily a part of your life. The body requires it, craves it, and will thank you for it. 😊 There’s always a way.
We got this. 😁

03/17/2026

03/10/2026

Yummy 😋

03/07/2026

I get this question a lot from those just starting to make sourdough bread. Hope it helps. 😊

P.S. information gathered from learning myself 🤷‍♀️

You scored the loaf.

You preheated properly. You added steam. You baked at the right temperature.

But the cut didn’t open.

Or it barely opened. Or it burst somewhere else instead.

When a score doesn’t open, it’s usually not about the blade.

It’s about structure and timing.

•••

Let’s start with what scoring actually does.

A score is a controlled weak point.

It tells the dough:

“Expand here.”

During oven spring, gas expands rapidly.

If the surface tension and fermentation are balanced, the loaf will open along that cut.

If they aren’t, expansion finds another path.

•••

One common reason a score doesn’t open is under-fermentation.

When bulk is too short:

• Gas development is limited
• Internal pressure is low
• The dough is tight

In the oven, there simply isn’t enough expansion to force the cut open properly.

The loaf may rise slightly. But the score stays shallow or flat.

Under-fermented dough often looks neat.

But it lacks internal energy.

•••

Another reason is over-fermentation.

When bulk goes too far:

• Gluten weakens
• Gas cells become unstable
• Structure loses elasticity

In the oven, the dough may expand briefly, then collapse or spread.

The score may not lift cleanly. It may flatten. Or the loaf may burst along the sides instead.

There was gas.

But not enough strength to direct it.

•••

Now let’s talk about surface tension.

If shaping didn’t build enough tension, the surface is loose.

When the loaf enters the oven, it spreads outward instead of lifting upward.

The score doesn’t “ear” because there isn’t enough tension to lift that flap of dough.

Good surface tension helps the cut peel back and rise.

Without it, the cut just sits there.

•••

Steam also plays a role.

Steam delays crust formation.

If there isn’t enough steam in the first few minutes, the crust can set too quickly.

When the crust hardens early, expansion is restricted.

The score may stay flat because the surface sealed before full oven spring occurred.

•••

And finally, scoring technique matters.

A shallow cut won’t open well.

A straight-down cut tends to open evenly but won’t form an ear.

A slightly angled cut, about 30 degrees, encourages the ear to lift.

But technique only works if fermentation and structure are right.

You can’t score your way out of poor bulk.

•••

Here’s the bigger truth.

A score doesn’t create oven spring.

It directs it.

If there isn’t enough internal pressure, nothing dramatic will happen.

If there isn’t enough structure, expansion won’t be controlled.

Scoring reveals what fermentation already decided.

•••

So if your score didn’t open, ask yourself:

Was bulk underdone? Was it overdone? Did I build proper surface tension? Did I create enough steam?

The answer is usually there.

Not in the blade.

In the dough.

End of post.

As always, I hope this helps someone.

When your score doesn’t open, what do you usually adjust first?

02/28/2026

Almost 2000 followers. Yay!😁
Thank you all for joining me. It’s been a rough few years but slowly getting back on track.

Today I walked in the snow to our cabin. Through all life’s ups and downs we can still find blessings in this chaotic world.

Blessings!

02/18/2026

One of my favourite snacks is a simple berry. I would take it over candy and chocolate any day of the week. Yummy. 😋