#bread

Create a comprehensive sourdough starter maintenance guide. Cover: 1. Daily feeding ratios (1:5:5 flour-to-water). 2. Signs of healthy fermentation (bubbles, doubling in size). 3. Temperature control (75-80°F ideal). 4. Discard management and recipes. 5. Troubleshooting weak or sluggish starters. Include photo examples of peak activity and proper consistency. Use thermometer and kitchen scale for precision. Document float test technique.

Professional bread scoring using lame (razor blade). Patterns: 1. Single Slash (bâtard): 45-degree angle, 1/2 inch deep, swift motion. 2. Cross Score (boule): two perpendicular cuts. 3. Leaf Pattern: multiple curved cuts. 4. Wheat Stalk: S-curve with diagonal cuts. Technique: hold lame at 30-45 degree angle for ear formation. Score just before baking. Dust with rice flour for contrast. Explain steam's role in oven spring and crust formation. Proper depth ensures predictable expansion.