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 ·
Feed a sourdough starter at any ratio, build exactly the levain a recipe needs (counting the starter's own water), estimate when it will peak at your kitchen's temperature — calibrated to your starter — and plan bake day backwards from when the loaf goes in the oven, with a printable timeline, calendar file and reminders.