An ear at last
Scored deeper and preheated the pot ten minutes longer. The crust burst open exactly where I wanted it.
My breads
Six recipes I've baked often enough to dare share them.
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Dough calculator
I used to work this out on the back of an envelope. Now I slide and weigh.
More water gives a more open crumb, but the dough is harder to shape.
Less starter means a longer rise and more flavour.
Weigh out
Flour
Water
Starter
Salt (2%)
Total dough
Percentages are calculated on the weight of the flour, the way bakers do.
Baking log
What went well and, above all, what went wrong.
Too flat
Let the dough rise too long in a warm kitchen. Next time into the fridge sooner.
Adding rye
One fifth rye gives much more flavour. It does need some extra water, otherwise you get a brick.
Built with Claude
Thijs had his recipes in three note apps, a notebook and his head. He asked Claude to turn them into one place.
I bake sourdough bread as a hobby. Make a site from my recipes and notes, with a search box, and a calculator that works out how much flour, water, starter and salt I need to weigh. I'll paste my notes below.
Claude organises and builds. Waterbloom makes sure it lives at its own address, so Thijs can send it to his baking friends and add a loaf after every Saturday.