A home baking journal
Bread, mostly. Slowly.
Weekend loaves from a small apartment oven: formulas that worked, experiments that did not, and the notes in between.
StarterRye, 100% hydration
Feeding1 : 2 : 2, twice a day
Peak~6 h at 24 °C
BakingSaturdays
Journal
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Rye in a cold kitchen
The kitchen sits at 17 °C from November to March. Rye does not mind nearly as much as wheat does, so this is when it gets baked.
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Chasing oven spring with a cheap Dutch oven
Same dough, three ways of baking it. The lid matters more than the pot, and preheating matters more than either.
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Notes on hydration, from 65% to 80%
A summer of slowly adding water. Where the dough stopped being friendly, and why 72% became the everyday number.
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Starting a starter, again
The old jar did not survive a holiday. Day-by-day notes on building a new one with nothing but flour, water and patience.