A home-baking journal · est. one very sticky Sunday
Good bread takes time. So does good writing.
Sourdough, rye and enriched doughs from one small kitchen. Tested recipes, honest crumb shots and the science of why it all works.
Fresh from the oven
Recipes, techniques and the occasional failure, newest first.
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My Everyday Country Loaf (75% Hydration)
The loaf I bake when I am not trying to impress anyone: 75% hydration, a little whole wheat, and a schedule that…
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Waking Up a Sleepy Starter in Five Days
Gerald spent a month at the back of the fridge. Here is the five-day plan that brought him back to doubling in…
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Focaccia for People Who Are Scared of Wet Dough
An 80% hydration dough that you never have to shape. It is the friendliest way to learn what wet dough feels like.
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Reading the Crumb: What Your Bread Is Trying to Tell You
A slice of bread is a diary of everything that happened to the dough. Here is how to read it.
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Shaping a Boule Without Losing Your Mind
Tension is everything, and you build it with the bench, not your hands. A step-by-step for round loaves.
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Baguettes in a Home Oven: An Honest Report
Six weekends, four steam methods and roughly forty baguettes. What worked, what did not, and what I would tell myself in week…
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Grams for any loaf, in seconds.
Say how many loaves, how big and how wet. The sourdough calculator does the baker’s percentages, tells you the true hydration and what levain to build the night before. Bookmark the result, or send it to whoever you bake with.
2 × 1 kg loaves · 78% water
| Bread flour | 900 g |
| Whole wheat | 100 g |
| Water | 780 g |
| Ripe levain | 200 g |
| Salt | 20 g |
Bake along
Stuck on a dense loaf? Send us your crumb shot.
Tell us your flour, hydration and proofing times. Every Sunday we pick one bake to troubleshoot in public, kindly.