A FEW CRUMBS OF WISDOM
The Baker’s Journal.
Small lessons for a lifelong craft. Practical answers, thoughtful guidance, and a little confidence for your next loaf.
01
How to plan sourdough around your day
Build a realistic sourdough baking schedule by working backwards from serving time, separating hands-on work from fermentation, and allowing room for your dough to change pace.
02
Is your sourdough starter ready to bake?
Learn the signs of a starter that is ready for bread: a predictable rise after feeding, bubbles throughout, and a pattern you can recognise in your own jar.
03
How to tell when bulk fermentation is done
Read bulk fermentation using dough temperature, measured rise, bubbles and texture. Learn why the timer is an estimate and why every dough does not need to double.