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 ·
Write a bread formula in baker's percentages and get grams for any number and size of loaves, with the true hydration (counting the levain and the water in milk, eggs and butter), yeast conversions and a time-and-temperature rule of thumb, and the water temperature for your desired dough temperature.