Amber Eisler

I want to see some color there. It's certainly not going to be as dark as the rest of the loaf, but if it's looking really pale, then I'm going to put it back in for a few more minutes.

I want to see some color there. It's certainly not going to be as dark as the rest of the loaf, but if it's looking really pale, then I'm going to put it back in for a few more minutes.

Yeah, you just have to practice. Practice the same bread over and over again. Don't keep chasing every wind that blows your way. You've got to stick with the bread that you want to make and be really observant. You know, how is your temperature changing? What's the weather like? How does the dough feel? What was the health of your starter? So it's really being detective almost.

Yeah, you just have to practice. Practice the same bread over and over again. Don't keep chasing every wind that blows your way. You've got to stick with the bread that you want to make and be really observant. You know, how is your temperature changing? What's the weather like? How does the dough feel? What was the health of your starter? So it's really being detective almost.

And you're really trying to pay attention to all of the variables. Stay focused and just have fun with the process. You know, don't get stressed out because sometimes even the bakes that don't turn out exactly the way we hoped, they are still so good. I love that.

And you're really trying to pay attention to all of the variables. Stay focused and just have fun with the process. You know, don't get stressed out because sometimes even the bakes that don't turn out exactly the way we hoped, they are still so good. I love that.

Yeah, bread also is just such a temporary art, right? You bake it, you eat it, and then the next day you have to do the same thing over again.

Yeah, bread also is just such a temporary art, right? You bake it, you eat it, and then the next day you have to do the same thing over again.

And it gives us great opportunity, but I just love being in production baking because it's the same enough, it's familiar enough that you get into this very comfortable muscle memory rhythm, but there are enough variables and surprises that you always have to stay mentally on. So... I never had a bad or boring day as a baker. It is a great profession. I love baking.

And it gives us great opportunity, but I just love being in production baking because it's the same enough, it's familiar enough that you get into this very comfortable muscle memory rhythm, but there are enough variables and surprises that you always have to stay mentally on. So... I never had a bad or boring day as a baker. It is a great profession. I love baking.

Well, people can find me at our baking school. I teach here in Vermont, but you can also find my new on-demand sourdough class. And I am just so excited to share sourdough in that platform. Yeah, it's just a great opportunity to reach people that might not be able to travel to our in-person schools.

Well, people can find me at our baking school. I teach here in Vermont, but you can also find my new on-demand sourdough class. And I am just so excited to share sourdough in that platform. Yeah, it's just a great opportunity to reach people that might not be able to travel to our in-person schools.

I would love to.

I would love to.

All right. So there are a lot of things that can be happening here. One of them is just the proof of the bread. So sometimes it could mean underproofed, but oftentimes when you're getting a really flat loaf, it means that your loaf has been overproofed. It's gone a little bit too long. The other thing, it could just be that you're scoring too deep.

All right. So there are a lot of things that can be happening here. One of them is just the proof of the bread. So sometimes it could mean underproofed, but oftentimes when you're getting a really flat loaf, it means that your loaf has been overproofed. It's gone a little bit too long. The other thing, it could just be that you're scoring too deep.

So some people maybe are a little aggressive when you're handling a loam or another tool to score the dough and you end up cutting a little deeper than necessary. And that just encourages a flatter loaf.

So some people maybe are a little aggressive when you're handling a loam or another tool to score the dough and you end up cutting a little deeper than necessary. And that just encourages a flatter loaf.

Yeah. So an underproofed loaf, it's going to still feel really kind of tight and springy. As the dough rises, it's going to be puffier and softer, a little bit more airy. But we don't want to get to the point where it starts to feel very fragile because that means that it's like reached the maximum volume.

Yeah. So an underproofed loaf, it's going to still feel really kind of tight and springy. As the dough rises, it's going to be puffier and softer, a little bit more airy. But we don't want to get to the point where it starts to feel very fragile because that means that it's like reached the maximum volume.