How to use the dough poke test
December 7, 2022
A simple poke for perfectly proofed sourdough bread.
Baking sourdough bread can be challenging at times, but these sourdough guides (and me!) are here to help. If you’re a new sourdough bread baker, this roundup of posts will help you learn to bake in your home oven, schedule baking for the weekend, and maintain your sourdough starter.
Start with the following posts to get you baking quickly!
From there, check out even more guides over at my comprehensive sourdough baking guides page for shaping techniques, baking tools, and more.
A simple poke for perfectly proofed sourdough bread.
Better baking through note-taking.
Have a starter problem? I (probably) have the solution.
Learn the best way to add seeds, nuts, and other items to the outside of your bread.
Learn to freshly mill flour at home for baking flavorful and aromatic bread.
My advice on baking in the winter: how to keep your starter vigorous, dough warm, and prevent underproofing.
My advice on baking in the summer: how to keep your starter healthy, dough cool, and prevent over-proofing.
A look at how I currently feed (refresh) my sourdough starter for maximum strength and flavor.
Learn how the best way to store flour in your kitchen to keep it fresh for longer.
Learn to use the Brod & Taylor dough proofer (or any proofer) to encourage strong fermentation.
How to maintain a smaller sourdough starter to reduce discard waste.
A roundup of methods to keep your bread fresh for longer.
A guide to baking bread in a home oven with a combo cooker or Dutch oven.
A few methods for safely storing your sourdough starter, from 1 week to 1 year, and beyond.
Dough temperature is incredibly important in baking: treat temperature as an ingredient.
An example schedule on how to maintain your starter during the week and bake bread on the weekend.
A guide to feeding (refreshing) your sourdough starter each day.
Steam your home oven for bread with a crispy and shiny crust.
It all begins here. Learn to easily make a sourdough starter from just flour and water.