There are really only 3 ways to know your loaf is cooked without actually cutting it open. Once you have cut it open, there is not much you can do if it is undercooked except perhaps toast slices in a pan and make bruschette.

This blog helps you avoid that disappointing feeling of cutting a loaf open and discovering it has not cooked all the way through. 

Many people new to sourdough have noticed the runny, bubbly starters all over the internet. Motherdough is different. Instead of a liquid you have a starter that feels and looks like a dough.

There are differences in the care routine for Motherdough, compared to a liquid starter. This blog post explores this in more detail. 

There is a time-limit on how long dough can be left to proof.

Not proving your sourdough for long enough is more forgiving than overproving. It won’t have developed a full flavour and the gluten structure will be developed to different stages.

Here we have a quick look at over and underproving and what do do about it.