Oct 6, 2026 · 46 min · 8 segments
We’re Bread People who love to talk sourdough! In this episode, we get into mixing sourdough dough, shaping loaves, and the bread bakers who have inspired us along the way. We recap last week’s Bake…
And that does take us to the in the mix segment.
So this is where we discuss some sourdough topics in three rounds.
So usually this is kind of over the course of a week over the last week or so of baking or not.
But we've got three rounds where we discuss what we're baking.
We discuss what we are chasing.
So what is the result that we kind of wanted from that particular bake or just in general? And what has helped us maybe to get there or things that we're finding are helping us with our bakes? So I'm going to start.
And we will talk about that in detail later.
I was chasing this time always with focaccia, kind of like that really open crumb that it tends to have.
And of course, the bubbles and the really nice aeration is really the goal of focaccia.
And then I also did not make a huge amount of it either, because last week we mentioned sometimes you make focaccia and it's just so much bread.
And I just, I can't get it all.
My husband can't finish it all.
So I did scale it down a little bit.
We'll talk about that.
Nice.
And what helped me this week was actually Lacey Bakes.
And then I did my inclusions recipe.
And so just kind of looking at what she did following.
Well, what I did was I did have to calculate her percentages.
It is.
Yeah.
And that does take us to the in the mix segment.
So this is where we discuss some sourdough topics in three rounds.
So usually this is kind of over the course of a week over the last week or so of baking or not.
But we've got three rounds where we discuss what we're baking.
We discuss what we are chasing.
So what is the result that we kind of wanted from that particular bake or just in general? And what has helped us maybe to get there or things that we're finding are helping us with our bakes? So I'm going to start.
And we will talk about that in detail later.
I was chasing this time always with focaccia, kind of like that really open crumb that it tends to have.
And of course, the bubbles and the really nice aeration is really the goal of focaccia.
And then I also did not make a huge amount of it either, because last week we mentioned sometimes you make focaccia and it's just so much bread.
And I just, I can't get it all.
My husband can't finish it all.
So I did scale it down a little bit.
We'll talk about that.
Nice.
And what helped me this week was actually Lacey Bakes.
And then I did my inclusions recipe.
And so just kind of looking at what she did following.
Well, what I did was I did have to calculate her percentages.
It is.
Yeah.
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