Part 2/8:
The preparation of sourdough is an intricate process, and both Kristen and Matthew emphasize key factors that can make or break your bread. Kristen, a master at achieving open crumb structure, shares essential techniques in dough preparation. She often recommends using a stand mixer when making sourdough, especially for high-hydration dough. She advises starting with liquid ingredients in the mixer — this is crucial because dry ingredients placed underneath can lead to poorly mixed dough with dry pockets.