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.
Tool ·
Pizza dough for any number of balls or pans by style — Neapolitan, New York, Detroit, Roman tonda and teglia — with hydration, salt, oil and sugar, the yeast worked out for same-day, 24-hour or 48–72-hour cold fermentation, an optional poolish or biga, and oven notes.
Tool ·
Paste any recipe and scale it by servings, a factor, a pan size, or the amount of one ingredient you have; convert between US and metric, cups to grams; and see baker's percentages and dough hydration.