Contact
Last updated 2026-09-18
One address for everything: corrections, questions and requests.
Write to [email protected]. Corrections come first — if a figure in a log disagrees with your own bake, say so and include the flour, the hydration and the room temperature, and the entry will be re-tested.
What gets a reply
Questions with a specific number in them get answered fastest: a hydration figure, a temperature, a time, a flour brand. Questions that ask for a diagnosis without any of those details are hard to answer honestly.
What is not offered
No consulting, no paid links, no guest posts and no sponsored product placement. Reviews of equipment do not appear on this site at all.