About Levain Ledger

Last updated 2026-09-18

This site is one baker's working record of sourdough and wild-yeast bread, kept in enough detail that the loaves can be repeated.

Why a ledger and not a recipe blog

Most bread writing tells you what happened once. A ledger tells you what the dough was doing at each hour: the flour percentages, the water, the inoculation, the build ratio, the temperatures, the rise, the shape, the score and the bake curve. Every entry here carries all of those numbers whether or not they flatter the loaf, because a log you edit to look good stops being useful.

How the entries are made

Each log starts as a note on paper while the dough is still on the bench. It is written up within a day, then baked again at least once before it is published, and the numbers are corrected in the second pass. Entries are released on a schedule rather than all at once, so the site grows the way a notebook does.

What this site is not

It is not a shop, it does not sell anything, and it does not run sponsored posts. Nothing here is a substitute for your own oven, your own flour and your own judgement about what a dough should feel like.