Sourdough Log
A home baker's notes on starters, hydration and timing.
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Baker's percentages in one page
Everything is a percentage of the flour weight: water 75% means 750 g per kilogram of flour. Starter counts as half flour, half water when computing true hydrat
Cold retard: what changes
An overnight rest in the fridge moves the bake to the morning.
Starter feeding schedule
Twice a day at 1:5:5, once a day in the fridge.
A 75% hydration country loaf
The everyday loaf, with timings for a cool kitchen.