What is the role of salt in sourdough baking, and how much do I need to use? Salt serves several purposes in breadmaking: • It slows down fermentation, to help achieve more flavour development without overfermenting or overproofing. • It prevents yeasts from eating all the sugars, helping to make a caramelised crust. • It strengthens the gluten strands, to help make dough more elastic. • It is a natural preservative, reducing the rate of staling by binding water within the bread, keeping it...

Are ancient grains healthier than modern wheat?The answer is “it depends”. It depends on how they’re grown, the soil, the growing season, and many other factors.I’ve written an article exploring the differences between wheat and ancient grains, and what determines how healthy a grain is. Read the full article May your bread be deliciously healthy. Floury regards, Kate Blog | Instagram | Facebook | X | Pinterest 600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246Unsubscribe · Preferences

Curing is an important aspect of bread baking that is often overlooked. For 100% whole grain baking, proper curing makes a huge difference to the quality of the bread. I’ve recently been answering questions in a couple of fresh milled flour baking groups on Facebook (and I’ve also created my own, please join and ask questions!). One of the things that often comes up with beginner bakers is a shot of the inside of a loaf with a comment that it was really dense and gummy. Sometimes, all that is...