Baking Log

A journal of sourdough experiments — starter maintenance, hydration ratios, and the slow craft of fermentation-driven bread.

Nov 2023 First bake — Manitoba buns
Manitoba buns Manitoba buns
Dec 2023 Whole wheat buns

Used 100% Whole wheat by mistake. Not the best result, but eatable.

Whole wheat buns Whole wheat buns Whole wheat buns
Jan 2024 Baking the first loaf
Ingredients
Levain
  • 18g starter
  • 18g wheat flour
  • 18g rye flour
  • 36g water
Autolyse
  • 493g Manitoba wheat (Valsemøllen)
  • 38g Spelt (Skærtoft Mølle)
  • 232g water
Mix
  • 47g water
  • 10g salt
  • 90g sourdough
First sourdough loaf First sourdough loaf crumb
Jan 2024 Second loaf
Ingredients
Levain
  • 21g starter
  • 21g wheat flour
  • 21g rye flour
  • 42g water
Autolyse
  • 575g Tipo 00 (Valsemøllen)
  • 45g Spelt (Skærtoft Mølle)
  • 386g water
Mix
  • 66g water
  • 12g salt
  • 105g sourdough
Second loaf Second loaf Second loaf crumb Second loaf crumb