Photo by Donna Have been on a sourdough binge since the purple cabbage post (waffles last Sunday, bread, pictured above, by dinnertime) and loving Carri‘s ratio of 1 part starter : 1 part water : 2 parts flour with 1% salt by weight, though I back off by about 20% on the water because it’s been so humid.  I usually make a dough that’s between 30 and 40 ounces total weight. I’ve noticed various differences in the loaves and because I’ve put up the BLT From Scratch Challenge, I thought I should go over the 5 key steps of making bread, whether you’re using sourdough or commercial yeast. Mixing/Kneading:Mix or knead the dough to the point that it can be stretched to translucency. This ensures that it will adequately trap the gas being released.  Not Read On »