11/10/2026
I get asked all the time about the things I use in my kitchen.
What flour do you use? What temperature is your fridge? What oven setting do you bake on? What do you feed your starter? Which mixer do you actually use?
A few things you might be surprised by:
1️⃣ I don’t always use the same flour - I look for a good-quality bread flour with at least 12% protein, but I’m always testing different brands and flours.
2️⃣ I use semolina in my bannetons - Not rice flour. I love the slightly rustic finish it gives my loaves.
3️⃣ I have two fridges set at different temperatures - I use them differently depending on whether I want my dough to keep moving a little or almost completely slow down.
New here? 👋🏻 Hi, I'm Kate! I love helping aspiring sourdough bakers who want to develop their own sourdough rhythm and bake delicious sourdough with confidence and intention.
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