06/15/2026
just silly things we enjoy! Read on if you want to nerd out with me 🤓
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• removing the top shows us oven spring, or the rise, of our bread, plus we can see the gluten connection across the score, or cut, of the bread. Those streaks across the score are part of the gluten network, which is intentionally built at the very beginning of the sourdough process.
• bubbles and crispies indicate if we had enough steam in our ovens. Sourdough loves steam! The steam helps all the tiny air pockets expand during the baking process. High heat + steam = bubbles and crisp.
• I liken the crumb read to results after an assessment - how did I do? What can I change? True sourdough comes from a starter of naturally occurring, or “wild,” yeast and bacteria. When the yeast and bacteria ferment in the starter jar and during the bread making process, they release carbon dioxide bubbles as a byproduct of the fermentation. When the bread dough has a strong gluten matrix or webbing, allllll of those delightful CO2 bubbles are trapped in the dough. The crumb of a loaf reveals a pattern of the CO2 bubbles, indicating factors like if the gluten matrix was strong enough or if the fermentation process ended too soon, too late, or just right. I’m happy with the crumb ☺️
