A free sourdough blog and guided learning library for starter care, fermentation, proofing, failed loaves, scoring, crust, whole grains, New Mexico baking, bread choices, and hands-on learning with Chef Evangalene.
Choose what is happening in your kitchen and turn through the best guides for the bake you are working on now.
Choose the situation closest to yours. Every major path in the journal has a clear place to begin and a full route forward.
Learn what starter is, how it works, how to feed it, and how to know when it is ready before trying to solve every other part of sourdough.
Starter is the foundation of sourdough. These guides cover how starter works, feeding rhythms, storage, discard, activity, and the routines that make the first loaf feel possible.
How to store sourdough starter for daily, weekly, or occasional baking: choose counter or fridge care, wake it before baking, and save a dry backup.
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Learn what sourdough starter is, how it works, how to feed it, how to know when it is ready, and why starter matters so much for better sourdough b...
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Learn what sourdough discard is, when to save it, when to throw it away, and how extra starter can be used in beginner-friendly recipes.
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Learn how often to feed sourdough starter, when to keep it on the counter or in the fridge, and how to build a simple beginner feeding routine.
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Is your sourdough starter flat, weak, or not bubbling? Learn why it happens and how to fix it with beginner-friendly sourdough tips from Eat Well ABQ.
Read this guideThis chapter is for proofing, scoring, crust, whole grains, common mistakes, and the visible clues that explain why a loaf turned out dense, gummy, flat, pale, tough, or unpredictable.
Learn how whole grain flour, rye, spelt, and seeds change sourdough hydration, dough feel, flavor, texture, fermentation, and baking at home.
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Is your loaf dense, flat, gummy, or sticky? Find out what your sourdough is telling you—and make the next right fix, from starter strength to bake ...
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Learn why scoring sourdough bread matters, how scoring affects oven spring and loaf shape, common beginner scoring mistakes, and when to use decora...
Read this guideAlbuquerque and Santa Fe bakers work with elevation, dry air, surface drying, temperature swings, and shorter windows of opportunity. These guides translate sourdough for New Mexico kitchens.
Planning a Balloon Fiesta morning in Albuquerque? Chef Evangalene maps breakfast by route—from Frontier and Golden Crown to three Eat Well ABQ bake...
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Learn how sourdough baking can change between Santa Fe and Albuquerque, including fermentation timing, hydration, dry climate issues, and New Mexic...
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Learn how to add green chile to sourdough bread without wrecking the dough. Chef Evangalene covers moisture, heat, salt, folding, cheese, and baking.
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Learn how high altitude and Albuquerque’s dry climate can affect sourdough fermentation, hydration, proofing, and dough feel — plus how Eat Well AB...
Read this guideThese guides compare sourdough with regular bread and explain fermentation, ingredient simplicity, flavor, texture, digestion questions, and what “better for you” can honestly mean.
How long does fresh sourdough last? Learn the real quality windows for bread, rolls, cookies, cakes, and desserts—plus how to store, freeze, and re...
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Is sourdough better for you than regular bread? Get a balanced answer on fermentation, ingredients, flavor, digestion, gluten, blood sugar, and per...
Read this guideExplore hands-on sourdough classes, private baking events, Albuquerque food experiences, and the next step for readers who want to learn directly with Chef Evangalene.
Learn what to expect from a sourdough cooking class in Albuquerque, including what you’ll learn, what to bring, what you’ll make, and why hands-on ...
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Planning things to do in Albuquerque for food lovers? Start with hands-on cooking at Eat Well ABQ, then explore markets, New Mexico flavor, wine, a...
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Plan a private baking event in Albuquerque with Eat Well ABQ. Explore birthday classes, date nights, friend gatherings, team events, sourdough clas...
Read this guideChoose a chapter and the journal will reorganize instantly. Each article is placed by its Shopify journal tag, so the index reflects what the guide is actually about—not a guess based on its title.
01
Chef Evangalene’s beginner lesson for making fresh pasta in Albuquerque: mix, rest, roll, dry, cook, and store egg pasta without overco...
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02
Have a lively starter? Turn it into pizza tonight. Chef Evangalene walks through a 100% starter dough, same-day and overnight paths, an...
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03
Chef Evangalene turns unfed starter into fluffy pancakes, crisp crackers, and same-day pizza dough—while showing when your jar needs fe...
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04
Chef Evangalene’s same-day and overnight sourdough focaccia recipes for Albuquerque, with dry-air dough cues, pan guidance, and a pizza...
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How to store sourdough starter for daily, weekly, or occasional baking: choose counter or fridge care, wake it before baking, and save ...
Open journal page →
07
Chef Evangalene's beginner-friendly guide to the sourdough baking tools worth buying, the Albuquerque shops to check, and the skills th...
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08
A high-desert guide to keeping fresh pasta soft: cover it, work in small batches, and freeze perfect portions for later.
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09
Learn what to expect from a sourdough cooking class in Albuquerque, including what you’ll learn, what to bring, what you’ll make, and w...
Open journal page →
10
Planning a Balloon Fiesta morning in Albuquerque? Chef Evangalene maps breakfast by route—from Frontier and Golden Crown to three Eat W...
Open journal page →
11
How long does fresh sourdough last? Learn the real quality windows for bread, rolls, cookies, cakes, and desserts—plus how to store, fr...
Open journal page →
12
Learn how whole grain flour, rye, spelt, and seeds change sourdough hydration, dough feel, flavor, texture, fermentation, and baking at...
Open journal page →
13
Planning things to do in Albuquerque for food lovers? Start with hands-on cooking at Eat Well ABQ, then explore markets, New Mexico fla...
Open journal page →
14
Plan a private baking event in Albuquerque with Eat Well ABQ. Explore birthday classes, date nights, friend gatherings, team events, so...
Open journal page →
15
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A clear Albuquerque guide to sourdough-starter water: what chlorine means, why consistency matters, and Chef’s simple reset for beginn...
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18
Learn how sourdough baking can change between Santa Fe and Albuquerque, including fermentation timing, hydration, dry climate issues, a...
Open journal page →
19
Learn what sourdough starter is, how it works, how to feed it, how to know when it is ready, and why starter matters so much for better...
Open journal page →
20
Learn how to add green chile to sourdough bread without wrecking the dough. Chef Evangalene covers moisture, heat, salt, folding, chees...
Open journal page →
21
Learn what sourdough discard is, when to save it, when to throw it away, and how extra starter can be used in beginner-friendly recipes.
Open journal page →
22
A Chef-led Albuquerque guide to buying 00 and unbleached flour without wasting money—compare price per pound, package size, freshness, ...
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23
Learn how high altitude and Albuquerque’s dry climate can affect sourdough fermentation, hydration, proofing, and dough feel — plus how...
Open journal page →
24
Is your loaf dense, flat, gummy, or sticky? Find out what your sourdough is telling you—and make the next right fix, from starter stren...
Open journal page →
25
Learn how often to feed sourdough starter, when to keep it on the counter or in the fridge, and how to build a simple beginner feeding ...
Open journal page →
26
Is your sourdough starter flat, weak, or not bubbling? Learn why it happens and how to fix it with beginner-friendly sourdough tips fro...
Open journal page →
27
Sourdough vs. regular bread, side by side: compare fermentation, yeast, ingredients, flavor, texture, digestion, and which loaf fits yo...
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28
Learn why scoring sourdough bread matters, how scoring affects oven spring and loaf shape, common beginner scoring mistakes, and when t...
Open journal page →
29
Is sourdough better for you than regular bread? Get a balanced answer on fermentation, ingredients, flavor, digestion, gluten, blood su...
Open journal page →Join Chef Evangalene for a hands-on sourdough bread class in Albuquerque and turn the journal into real kitchen confidence.
