Exploration ·
A jar of flour and water raises a loaf with no packet of yeast. Follow it from the microbes in the starter, through temperature, time, water and gluten, to the oven — with the sourdough, bread and artisan-bread tools open beside the text.
Tool ·
A bake-day studio for bread: a library of about ninety breads from pain de campagne to injera, bagels and panettone — each with its formula, timed process, techniques, shaping and bake — a sourdough tab (starter types, a bulk-time model with the aliquot target, converting recipes to and from sourdough, rye sours, discard), braid, bagel, pretzel and pita drawings, hearth-style formulas from baguette to 100 % rye, preferments worked out from a straight dough (poolish, biga, pâte fermentée, levain, scalds) with their timing by temperature, a printable bake-day plan with fold timers and an aliquot-jar bulk target, shaping and scoring drawings, steam and oven set-ups, crumb troubleshooting and a flour guide.