Jessica Badalana

And the baker, Carrie Haney, is adding sourdough discard to her cacao brownie. And it's mind-blowing. It has such a depth of flavor, and it plays so nicely off the chocolate. And it just kind of shows you the opportunity that people have with sourdough discard as an ingredient unto itself.

And the baker, Carrie Haney, is adding sourdough discard to her cacao brownie. And it's mind-blowing. It has such a depth of flavor, and it plays so nicely off the chocolate. And it just kind of shows you the opportunity that people have with sourdough discard as an ingredient unto itself.

Well, and that's what I was saying. I mean, there's so much to talk about that I think we had to tease out one thing that we could focus on because we could talk for, I mean, we did when we were working on The Big Book of Bread. We talked for years, actually years.

Well, and that's what I was saying. I mean, there's so much to talk about that I think we had to tease out one thing that we could focus on because we could talk for, I mean, we did when we were working on The Big Book of Bread. We talked for years, actually years.

Actual years of our life were spent thinking and talking about both how to start, maintain, troubleshoot with sourdough culture, but then the beautiful things that you could bake with it. So we had to just like bite off a small piece of the apple here.

Actual years of our life were spent thinking and talking about both how to start, maintain, troubleshoot with sourdough culture, but then the beautiful things that you could bake with it. So we had to just like bite off a small piece of the apple here.

This episode is brought to you by King Arthur's Sourdough Shop. We have fresh sourdough starter you can order so you can skip the week it takes to make one from scratch. And we also have the tools you need, like our popular sourdough crocks and appliances, including the beloved Sourdough Home, which is like a cozy little refrigerator for your starter.

This episode is brought to you by King Arthur's Sourdough Shop. We have fresh sourdough starter you can order so you can skip the week it takes to make one from scratch. And we also have the tools you need, like our popular sourdough crocks and appliances, including the beloved Sourdough Home, which is like a cozy little refrigerator for your starter.

We also have one of your favorite tools, David, the Raisin Dough Riser.

We also have one of your favorite tools, David, the Raisin Dough Riser.

That's a super handy tool, especially if you're a sourdough baker who lives in a colder climate. We also have our New York Times bestselling Big Book of Bread, which demystifies sourdough baking and is a treasure trove of recipes. Who wrote that thing? For bread, bagels, and everything in between. I mean, who wrote that thing? Some geniuses.

That's a super handy tool, especially if you're a sourdough baker who lives in a colder climate. We also have our New York Times bestselling Big Book of Bread, which demystifies sourdough baking and is a treasure trove of recipes. Who wrote that thing? For bread, bagels, and everything in between. I mean, who wrote that thing? Some geniuses.

Some geniuses named Jessica Bonalana and some other people.

Some geniuses named Jessica Bonalana and some other people.

You can find everything you need for sourdough baking at kingarthurbaking.com.

You can find everything you need for sourdough baking at kingarthurbaking.com.

And of course, if you have a baking question that simply cannot wait, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. That's kingarthurbaking.com slash bakers dash hotline. Or call us 855-371-2253. That's 2253 as in bake. Let's hear our first question.

And of course, if you have a baking question that simply cannot wait, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. That's kingarthurbaking.com slash bakers dash hotline. Or call us 855-371-2253. That's 2253 as in bake. Let's hear our first question.

I feel like I'm opening up a can of worms here, but how do you know if your bread is underproofed or overproofed?

I feel like I'm opening up a can of worms here, but how do you know if your bread is underproofed or overproofed?