Astrid Petersen
@astridpetersen
Sourdough baking & fermentation enthusiast sharing exclusive behind-the-scenes content. Join me on this creative journey from Aarhus.
My oven setup: Baking stone, steam injection, and temperature management.
Cast iron vs. Dutch oven baking comparison. Steam creation methods tested.
Crumb analysis: What your bread's interior tells you about your technique.
My sourdough starter is 6 years old today. Fed it a birthday flour blend.
Scoring patterns tutorial: Ear formation and decorative cuts.
Fermented oat porridge. Overnight soak with kefir grains. Scandinavian breakfast.
Shaping technique for batards: Pre-shape, bench rest, final shape.
The science of gluten development. Why autolyse matters for open crumb.
The Danish bread culture. Why we take rye more seriously than wheat.
Laminated sourdough croissants. Three-day process, extraordinary results.
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