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Match the Sourdough Lingo: Do You Actually Know What You're Doing?
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Getting Set Up Right — check yourself1 of 10
Why does the instructor recommend using a scale instead of measuring cups for sourdough?
Building a Starter from Nothing — check yourself1 of 11
On day one of building your starter, you mix flour and water in a jar. What should you do with that jar for the first 24 hours?
Keeping It Alive — check yourself1 of 11
You're feeding your starter at a 1:1:1 ratio. That means:
Mixing and Bulk Ferment — check yourself1 of 11
You've mixed your dough and done one set of stretch and folds. The dough still feels shaggy and kind of loose. What should you do?
Shaping and Cold Proof — check yourself1 of 10
You've just finished your bulk fermentation and your dough looks good—it's got some bubbles under the surface and it's jiggly. What's the main purpose of pre-shaping before your final shape?
Scoring and Baking — check yourself1 of 11
You just pulled your cold-proofed loaf from the fridge. What's the one main reason you score it before it goes in the oven?