05/01/2026
That CRACK isn’t just drama — it’s a sign of good sourdough 😊
Bakers crack or squeeze a loaf to listen to the crust because:
A crisp, well-baked crust makes a clear crackling sound
It shows proper fermentation and steam during baking
The sound means the crust set well while the inside stayed moist
As the loaf cools, the crust contracts — that gentle crackle is called “singing”
For sourdough bakers, that sound = balance: strong crust, open crumb, and good bake.
It’s a quick sensory check — ears tell us as much as eyes and hands.
Kindly disregard the other background noises :-(
