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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A Dense, Dark, Unapologetic Rye
Nothing about this loaf is light or airy, and that is the point. A Scandinavian-style seeded rye to slice thinly for a…
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Cardamom Morning Buns, Laminated the Lazy Way
Flaky, buttery morning buns without three days of lamination. One fold, a lot of cardamom and a hot oven.
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The Dutch Oven Question (and Four Alternatives)
Do you need a Dutch oven to bake good bread? No. But it is the easiest way to trap steam, and here…
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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.