Episode 118 - Sourdough and Fermentation

What actually is fermentation — and why does it matter so much in sourdough? In this week’s episode of Ditch the Store, CJ takes you beyond the mixing bowl and into the wild world of microbes, gas bubbles, gluten strength and flavour building.

Learn how timing, temperature and technique affect the rise, texture and taste of your bread — plus how fermentation makes sourdough easier to digest (yes, even if you’re gluten sensitive!). We’ll also break down how to fit sourdough around your real life — whether you’re juggling kids, cows or a full-time job.

✅ What “bulk ferment” actually means
✅ Why your dough rises... then flattens
✅ What cold proofing is and when to use it
✅ How fermentation helps break down gluten
✅ When to shape, proof and bake (without second-guessing)

📥 Grab your free Sourdough Starter Cheat Sheet at mojohomestead.net/sourdoughstarter
📸 Tag @MojoHomestead with your fermenting dough — we want to see those bubbles!