Bakery by Faith

27/10/2025

04/10/2025

31/07/2025

31/07/2025

Starter Maintenance Methods — The “Hybrid” Daily Maintenance Method

Starter maintenance methods have changed over the past five years, and most bakers now agree that keeping a starter at room temperature, and feeding two high-ratio feedings per day will keep your starter in optimal condition — ideally seeking a strong yeast population and low acidity.

However, many bakers struggle with the timing and practicality of twice-a-day feedings. Importantly, a poorly maintained starter at room temperature can end up in worse condition than a refrigerated starter.

REFRIGERATOR MAINTENANCE METHODS

A few months ago, I published this document which describes popular methods for maintaining a starter primarily in the refrigerator. These are all proven methods that work.

https://thesourdoughjourney.com/sourdough-starter-refrigeration-maintenance-methods/

I used various “refrigerator” methods in the past, but I still believe continuous maintenance at room temperature keeps my starter healthier. I’ve been maintaining my starter this way now, for over seven months — never refrigerated — with good results.

However, I often struggle with the timing of twice-a-day feedings, and I occasionally find my starter well past-peak before the next feeding. This can’t be the healthiest way to maintain a starter, but it is reality for busy people (especially in summer with warm kitchen temperatures).

THE “HYBRID” DAILY METHOD — COUNTERTOP AND REFRIGERATOR

Over the past month, I’ve been experimenting with an innovative new method for daily maintenance. Rather than two feedings per day at room temperature, I do one feeding in the morning, and let it rise at room temperature. As soon as the starter clearly peaks (or slightly after), I refrigerate the starter until the next morning. The next morning, I discard and feed again — letting the starter peak before refrigerating again.

This “hybrid” method uses countertop maintenance at room temperature AND refrigeration (without an additional feeding) each day — a once-a-day feeding regimen that covers 24 hours.

By feeding once per day, rather than twice per day, it eliminates (or reduces) the risk of your starter falling well past-peak before the next feeding. It also obviously reduces the amount of discard. Lastly, by focusing on one feeding per day, you can adjust the feeding ratio in the morning to accomodate your schedule and predict the best time to refrigerate the starter.

For example, If I will only be at home for a few hours in the morning, I’ll use a lower feeding ratio like 1:2:2 which will peak in 4 hours, so I can refrigerate my starter by noon. I then leave it in the refrigerator until the next morning.

If I am working away from the home and will return around 6pm, I’ll do a 1:5:5 or higher feeding ratio to stretch out the time to peak until I return at 6pm, at which time I refrigerate it until the next morning.

The starter spends whatever time it needs to peak at room temperature, then it spends the balance of the day in the refrigerator.

THE BENEFITS OF THE HYBRID METHOD
The timing convenience and reduced discard are obvious benefits of this method. However, based on recent tests I’ve performed, there are also unexpected performance benefits to periodically refrigerating your starter.

Most bakers do not recommend refrigerating your starter because long-term refrigeration can change the microbial mix and balance of your starter (some microbes die off at cold temperatures, and other thrive). However, short term refrigeration appears to actually strengthen a sourdough starter. Short term refrigeration appears to minimally impact yeast production, but significantly reduces the production of acids (which can accumulate and weaken your starter).

In various anecdotal examples and recent controlled tests, I’ve seen a hybrid-maintained starter perform BETTER than a countertop-maintained starter — with faster dough-rising times, and lower acidity.

I’ve run two types of test to date:
1) Using the hybrid starter directly from the refrigerator in dough in the a.m.
This method raises the dough slighly more slowly (for example, 8 hours versus 7 hours) as compared to the countertop starter, but the acidity level of the dough is lower which has some benefits.

2) Feeding the hybrid starter in the a.m. to create a leaven/starter for use in dough when it peaks at room temperature. Using the hybrid-maintained leaven at-peak in dough raises the dough faster and taller than the countertop method, and with lower acidity. This appears to be a stronger/better starter than the countertop-maintained starter.

I’ll continue running tests over the coming weeks. Stay tuned.

©️The Sourdough Journey 2025

SEEKING TESTERS

If anyone is interested in testing this method, I suggest keeping two separate starter samples for at least one week: 1) countertop maintenance feeding twice per day, and 2) hybrid method with one feeding per day that peaks at room temperature, then refrigeration for the balance of the day.

After one week, perform a side-by-side test a loaf made with the countertop-maintained starter and the hybrid-method starter.

You can use the hybrid starter a) directly from the refrigerator in your dough, or you can b) make a leaven with it and use it at peak at room temperature.

If you have questions, you can message me directly.ufh y

29/07/2025

You make a big batch of dough ahead for pizza night. It looks fine in the fridge... but by the time you’re ready to stretch it, it’s either too stiff or puffed up like a balloon.

In this post, I’ll explain how to prep, portion, store, and stretch pizza dough, so it stays relaxed, ready, and easy to work with, even hours ahead.

•••

Why Pizza Dough Keeps Rising Even After You Think You're Done

Dough doesn’t just stop fermenting unless it’s cold enough.

The warmer the dough, the faster it ferments, even if it looks “rested.”

Gluten also continues to tighten if left cold too long.

This is where it gets tricky. On one hand, you don’t want the dough to keep rising uncontrollably. On the other hand, when it’s too cold, it gets stiff, tight, and frustrating to stretch. That’s the tension between overproofing and stiffness. And it all comes down to timing and temperature control.

•••

The Ideal Workflow for Make-Ahead Pizza Dough

Break this down into steps:

- Mix & bulk ferment until the dough doubles (or close).

- Cold ferment in the fridge for flavor and control (8–72 hours).
On the day of baking:

- Divide and ball up the dough 1–2 hours before bake time.

- Let it sit at room temp until soft and relaxed.

- Keep extra balls covered and chilled until you’re ready for them.

"If it’s still tight and resists stretching, it needs more time at room temp. If it’s too puffy or hard to lift, it’s overproofed, use it quickly or chill it again."

This workflow gives you stretchable dough right when you need it, without the chaos of watching every tray rise too fast on the counter.

•••

What Pizza Shops Actually Do (And Why It Works)

Dough is cold-proofed, then balled up and brought to ambient temp for just the right amount of time.

They rotate trays, use cold dough first, warm dough last.

Their dough sits out just enough to become stretchy, not warm for hours.

This is why their system works: they’ve figured out when each dough ball will be ready to stretch and bake. You can do the same at home by staggering your dough balls. Pull out just 2 or 3 at a time. Keep the rest cold and covered. Rotate as you go.

•••

Common Mistakes (And Simple Fixes)

Leaving all dough out at once → overproofed mess

Trying to stretch cold dough → tearing and snap-back

Leaving balled dough uncovered → crusty skin = disaster

Fixes:

- Stagger your dough; bring out only what you need.

- Cover dough balls tightly to keep the surface soft.
If dough overproofs, gently reshape, rest, and chill it again.

A little planning here makes a big difference on pizza night. Your dough stays smooth, soft, and easy to handle, and your kitchen doesn’t feel like a war zone.

•••

Final Takeaways

“You don’t need commercial equipment to handle pizza like a professional baker. You just need a cool fridge, some timing strategy, and dough that’s relaxed, not rushed.”

End of Post

As always, I hope this helps someone.

29/07/2025

When your cake sinks in the middle, it often means something went wrong before, or during baking.

You can avoid it by knowing what causes it and how to fix it.

Here’s what to watch out for:

1. Cakes sink when they are underbaked. If the center isn’t fully cooked, it collapses as the cake cools.

2. Mixing the batter too much is another cause. Overmixing adds too much air, and the cake can’t hold its structure.

3. Using too much baking powder or baking soda is also a problem. It makes the cake rise too fast and then fall.

4. If your oven temperature is too high or too low, it can cause sinking. High heat makes the outside cook too fast while the center stays raw. Low heat doesn’t give the cake enough lift.

5. Opening the oven door too early is a mistake too. It lets out heat, and the cake can deflate.

6. Even something as simple as measuring ingredients wrong can cause sinking. Too much liquid or too little dry ingredients can throw off the balance.

•••

Here’s how to prevent sinking:

1. Bake the cake until it’s fully cooked. Use a cake tester, or skewer to check. If it comes out clean or with a few crumbs, the cake is ready.

2. Measure your ingredients accurately. Use proper measuring tools or a scale for the best results.

3. Mix your batter gently. Stop mixing once everything is combined.

4. Preheat your oven and use an oven thermometer to ensure the temperature is right. Don’t open the oven door until the cake is almost done.

5. Follow your recipe closely. Avoid making changes unless you’re sure how they’ll affect the outcome.

•••

If your cake does sink, don’t worry. Trim off the top and frost it. Or repurpose the cake into trifle or cake pops.

End of post

As always, I hope this helps.

29/07/2025

As a beginner baker, cupcakes and muffins might seem similar, but are quite different in some ways as seen below.

For those in the business, understanding the difference can help you satisfy your customers' curiosity and guide them toward the perfect choice.

As usual, I hope this helps someone.

27/07/2025

When it comes to baking, one of the most fundamental techniques is the creaming of butter and sugar.

It's a process that might seem simple at first glance, but it's actually nuanced and vital for creating the perfect texture in many baked goods.

A common misconception is that there's a fixed duration for creaming butter and sugar.

However, this is not the case.

The truth is, the time it takes can vary based on several factors.

•••

Creaming butter and sugar is not just about mixing these two ingredients together; it's about incorporating air into the butter, which helps to give baked goods their structure and rise.

The duration of creaming can be influenced by:

1. Temperature of the Butter:

Ideally, the butter should be at room temperature. If it's too cold, it won't incorporate air well, and if it's too warm, it won't hold the air properly.

2. Type of Sugar:

Different sugars have different crystal sizes, which can affect how much air is incorporated.

3. Power of the Mixer:

A stronger mixer can cream butter and sugar faster than a hand mixer or manual mixing.

4. Quantity:

Larger quantities may take longer to cream properly.

•••

So, how do you know when you've creamed the butter and sugar enough?

Here are some signs to look for:

1. Color Change:

The mixture should become lighter in color, often described as pale/light and fluffy.

2. Texture:

It should have a soft, whipped texture, without any sugar granules being felt when rubbed between fingers.

3. Volume:

The mixture should increase in volume as air is incorporated.

4. Weight:

When scooped with a spatula or wooden spoon, it should feel as though there's nothing on it other than the weight of the spatula or wooden spoon.

•••

Tips to Note:

- Don't Rush: Give the process the time it needs. Rushing can result in a dense, heavy cake.

- Scrape Down the Bowl: Regularly scrape down the sides of the bowl to ensure even creaming.

- Be Consistent: Try to be consistent with the speed and duration each time you bake to achieve consistent results.

•••

In conclusion...

while there's no one-size-fits-all answer to how long you should cream butter and sugar, understanding the factors that influence the process and knowing what to look for will help you understand this essential baking technique.

•••

End of post.

As always, I hope this helps someone.


| First published: 17th March, 2024 |

27/07/2025

Wish I had known this before I bought new pans 🤦

Most cake recipes don’t specify the exact pan size to use, and that’s because recipe developers don’t want to limit bakers, allowing them to use whatever they have on hand.

But here’s the thing: your choice of pan can significantly impact the final result.

If you choose to use a deep pan (typically 4 inches or more in depth), it's great for tall, impressive cakes, but it comes with a challenge.

The center takes much longer to cook than the edges, often leading to an overbaked exterior while the inside remains undercooked.

In this case, the key here isn’t to rush the baking process but to focus on even heat distribution.

When using a deep pan, lowering the oven temperature by about 25°F (14°C) and extending the baking time is recommended because it helps the heat reach the center more gradually.

Other than lowering the temperature and extending baking time, you can also use a heating core or flower nail, which is placed in the middle of the pan before pouring in the batter.

This can also help, as it conducts heat to the center for more even baking.

Also, you can wrap the pan with cake strips or tent the top with foil if it browns too quickly; this can further improve results.

And if you’re baking an especially large cake, consider splitting the batter into two shallower pans instead; it speeds up baking and ensures a more even texture.

•••

On the other hand, shallow pans (around 2 inches deep) offer a more predictable baking experience.

Heat is distributed more evenly, reducing the risk of burnt edges or an undercooked center.

They’re ideal for recipes where a shorter baking time is preferred.

So how do you choose the right pan?

If you want a tall, single-layer cake, a deep pan works, but you’ll need to adjust for even baking.

If you’re after a quicker, more consistent bake, a shallow pan is the way to go.

If you’ve ever had issues like burnt edges, a raw center, excessive doming, or a dry cake, your pan choice might be part of the problem.

Now that you know how different pans affect baking, you can make better choices for the best results.

End of post.

As usual, I hope this helps.


📍 This is a repost for those who just joined us.

26/07/2025

When baking bread, the liquid you choose can make a big difference in texture, flavor, and structure.

Milk, buttermilk, yogurt, and sour cream each bring unique qualities to the dough.

Understanding these differences can help you achieve the best results based on the type of bread you want.

•••

Water and Fat Content

Each of these ingredients has different water and fat levels, which affect how the dough behaves:

• Milk & Buttermilk: About 90% water, 1-2% fat (milk), and 0.5% fat (buttermilk).

• Yogurt: About 88% water, 4% fat.

• Sour Cream: About 74% water, 18% fat.

Higher fat makes dough softer and stretchier, while lower water content may require slight hydration adjustments when substituting one for another.

•••

How Each Ingredient Affects Dough

Beyond hydration, acidity and sugar content also play a role:

• Milk is neutral (pH ~7), producing a softer, slightly sweeter loaf.

• Buttermilk, yogurt, and sour cream are acidic (pH ~4.5), leading to a tighter crumb and more complex flavor.

Milk and buttermilk contain around 5% natural sugar, giving bread a darker crust, while yogurt and sour cream have about 4%, resulting in a slightly paler loaf.

In general:

• Milk dough is softer and slightly sticky.

• Buttermilk and yogurt doughs are firmer and hold shape better.

• Sour cream dough is the softest and richest.

•••

Shaping, Fermentation, and Baking

Fermentation:

Sour cream and milk doughs tend to rise faster, while buttermilk and yogurt doughs take longer due to their acidity.

Shaping:

More acidic doughs are firmer and easier to handle, while milk dough is softer and may need extra folding.

•••

Baking Results:

• Milk & buttermilk loaves get a darker crust due to higher sugar content.

• Yogurt loaves tend to have a duller crust.

• Sour cream loaves bake up softer with a rich flavor and glossy finish.

•••

To sum things up...

Wondering which one you should use?

For a softer, richer loaf, use sour cream.

For a balanced, mildly sweet bread, go with milk.

For a slight tang and a tighter crumb, try buttermilk or yogurt.

If your dough is too firm, adding a little extra water can help.

Each option has its advantages depending on the result you’re looking for.

End of post.

As usual, I hope this helps someone.