Dear First name / friend, 

Welcome to October! How is the change of weather affecting your sourdough baking? Whether it's getting warmer or cooler, it's bound to be changing the way you bake.

 

This week we are going to talk about autolyse. Not the most exciting topic … but one that you need to understand to bake better sourdough!
“What is the difference between autolyes and fermentolyse and which one should I be using in my sourdough baking?”. 

 

Autolyse refers to the process of hydrating the flour - all you need to do is add the water to the flour and you're performing an autolyse.

 

But what happens if you add starter and salt to this process? It's then called a fermentolyse.

 

So which one is better? And what benefits does autolyse have anyway? You'll find all the answers - and a some very surprising facts - in this guide - Autolyse vs Fermentolyse.

 

As we are coming into apple season in many parts of the globe, I thought I'd share some apple sourdough recipes with you! This sourdough apple cake is just amazing - seriously, you'll want to eat it all in one sitting! And if muffins are more your thing - you'll love these sourdough apple and cinnamon muffins. This apple & cinnamon sourdough granola is also a delicious way to enjoy apples!

 

Oh and if you missed last week's question - you can read the question and answer here.

 

As always, I love to see your sourdough wins - and help you with any problems you might be having. Have a question you'd like answered on my site? Let me know!

 

Until next week,

Wishing you sourdough success,

Kate