06/03/2026
🫧 let’s talk sourdough blisters!
they are beautiful little “bubbles” on a well-fermented, well-baked sourdough crust
🫧these bubbles are caused by trapped CO2 & steam that escapes just under the surface of the dough after the crust has started forming when baking at high temperatures
These loaves cold fermented for 24 hours in the fridge which helped create the increased blistering seen.
🫧 I aim to cold ferment my traditional sourdough loaves anywhere from 8-24 hours.
The longer the ferment, the greater the tangy flavor & more gluten breakdown that occurs!
