Erik Fabian co-founder of Sourhouse was spotted in Martha Stewart sharing his expertise on sourdough bread ovens. Erik mentioned that dedicated bread ovens help bakers achieve consistent results through superior steam retention and heat dynamics—perfect for those scaling up their sourdough practice.

“If you are baking more than once a week and producing more than a few loaves each time, that is when you might consider making an investment in a bread oven,” Fabian shares in the piece.