Dawn McNaught

Why does your sourdough look different from the ones you see online? It’s the flour. In this video, I’m breaking down flour strength and protein content, and why European, Canadian, and American flours can produce very different results — even when the recipe looks identical. Many factors influence your sourdough: flour type, flour blends, humidity, elevation, and environment. But flour is the starting point. Protein content matters no matter where you live. If you want consistent results,...

creating a strong sourdough starter I’m close to finishing my sourdough starter series. Sourdough Starter Day 9 Link It’s a rough, day by day set of videos, and that was always the point. I wanted to show beginners what actually goes into building a starter that’s strong enough to leaven bread. Not tricks or shortcuts, just perseverance, observation, and patience. The series follows the process as it happens. Some days are quiet. Some days are confusing. Progress isn’t always obvious, but...

It has been a crazy year… and it just started! Bread is an art form I reinvigorated my cooking blog several months ago, around the same time I began developing my website. That naturally led to reviving my YouTube channel as well. Somewhere in the middle of juggling all three, while also working on new watercolours, I decided to see if I could make everything work together. That includes my recipes, my artwork, and the graphic designer in me. This is where we are now. I still have real-world...