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Bread, slowly
Learning sourdough by changing one variable at a time
Home bakers who have made a loaf or two and want to understand why it worked (or did not).
I bake one loaf a week and change one thing each time. This notebook is the lab book.
Baker's percentages
Everything is measured against the flour, which counts as 100%. A "72% hydration" dough has 72 g of water for every 100 g of flour.This is why bakers can share a recipe in one line: 100 / 72 / 2 / 20 means flour, water, salt and starter. Move the sliders to see what a loaf needs.
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What changed each week
Week | Changed | Result |
|---|---|---|
1 | nothing, followed the recipe | dense, pale |
2 | longer bulk (6 h) | better rise |
3 | hydration 72 → 78% | open crumb, hard to shape |
Keep the starter on a fixed schedule
Try a cold retard overnight