Your Bread Questions, Answered | Sourdough Q&A

Send us a question or voice memo! A little something different this week! I'm sitting down for an unedited Q&A, answering questions submitted by Saving Bread listeners from around the world. We're talking about blending flours for better sourdough, shaping dough based on how it behaves, knowing when to stop adding bassinage water, choosing quality grains without breaking the bank, and finding loyal customers for your cottage bakery. And we end with a more personal question: What has bread baking taught me about myself? From practical baking techniques to the lessons that stay with us long after the bread comes out of the oven, this is a casual conversation about making better bread and growing along the way. In this episode: Blending different flours for strength, extensibility, and flavor Sourdough shaping and avoiding too much tension Bassinage, dough hydration, and temperature control Choosing affordable whole grains and supporting local farmers Finding and keeping customers for your microbakery Learning to accept failure and keep moving forward Thank you to everyone who submitted questions! Follow shaping on Instagram: @matriarchbread