Crumb Theory is written by two people in two small kitchens, with one shared group chat that is mostly photographs of bread cut in half.
Ines Hart
Ines started baking during a long winter and never stopped. She writes most of the wheat recipes, tests everything at least three times, and has opinions about salt.
Mira Okafor
Mira handles rye, starters and anything that needs a thermometer. Her starter, Gerald, is older than her car.
How we test
- Every recipe is baked at least three times, by both of us, in different ovens.
- Quantities are in grams. Cups are not welcome here.
- We publish the failures too. They are usually more useful.
Bake the same loaf ten times before you bake ten different loaves.