About

I started baking sourdough the way most people did — with a jar of flour paste and too much optimism. Several hundred loaves later, I still bake two or three times a week, mostly wheat with some rye and spelt.

This site is my baking notebook. There are no affiliate links, no ads and no newsletter. Just numbers, photos I forgot to take, and honest notes on what worked.

My setup: a regular electric oven, a cast-iron combo cooker, a cheap kitchen scale and a fridge that runs a little too cold.