About

Slow Rise started as a text file of flour weights and oven temperatures that kept getting lost between phones. At some point it became easier to put it on a page.

Everything here is baked in an ordinary apartment oven that runs about ten degrees hot, with a thermometer, a cheap scale and a Dutch oven that has seen better days. Nothing is sponsored, nothing is for sale.

How the notes are written

• All quantities are in grams, and percentages are baker's percentages against total flour.
• Temperatures are in Celsius and refer to the dough, not the room, unless said otherwise.
• Failures stay in. They are usually more useful than the loaves that worked.

New entries appear when there is something worth writing down — some months that is every week, some months not at all.