Dear First name / friend, 

Welcome to Quarter 4 … can you believe we are so close to the celebratory time of year. October is definitely my favorite month!

This week we are going to talk about oven spring! It's something that many people find hard to achieve in their quest to bake amazing sourdough bread.
“How do I make sure that my bread puffs up in the oven and I don't end up with a flying saucer?”. 

Oven spring is the term that refers to your sourdough “puffing up” or blooming in the oven. 

So is there a secret to amazing oven spring? Well, the good news is, it’s not a secret because I’m going to tell you exactly how to get it!

But, the bad news is that great oven spring comes from a combination of factors, not just one thing.

Many people say if you score your sourdough on an angle you’ll get better bloom. But the fact is that unless you get everything else right, a good score won’t give you good oven spring or fix other issues like a weak gluten network or under fermentation.

I’ve written a compressive guide to the 10 factors that combine to give you amazing oven spring. It will show you how to bring them altogether for a beautiful, airy loaf!

Did you know that there's also a comprehensive sourdough troubleshooting guide to help you solve common sourdough bread problems. It's a great starting point if you're not sure what's happening when you bake your bread.

And if you’re in the mood for baking this week, why not try a batch of Sourdough Pumpkin Cinnamon Muffins (they are seriously good). Or if you prefer something more savory, these sourdough garlic knots are a real winner!

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