The full ledger
Every log that has been published, newest first within each flour type. Logs are released on a schedule; the next one is already dated.
Bread flour
6 logsStraight doughs built on strong white flour, from the 62% baguette to the 85% ciabatta.
- 00178% Hydration White Sourdough: The Baseline Loaf the Whole Ledger Is Measured Against
- 00870% Pan Loaf for Toast: Fine Crumb, Square Top, No Tunnels
- 01336-Hour Cold Retard at 3 °C: More Flavour, and a Crust That Actually Blisters
- 01785% Hydration Ciabatta: Five Coil Folds and Then Keeping Your Hands Off It
- 02462% Hydration Baguettes: The Overlap in the Five Cuts Is What Opens the Ear
- 031A Four-Hour Autolyse at Room Temperature: What It Buys You and What It Does Not
Whole wheat
6 logsLoaves where the bran is the point, and where sifting, soaking and toasting decide the crumb.
- 00240% Whole Wheat With Sifted Bran: Toasting the Bran Back In Adds the Flavour Wholemeal Usually Loses
- 01060% Whole Wheat Pain de Campagne: A 900 g Boule Built for Soup Season
- 015Toasting 35% of the Whole Wheat Before Mixing: Ten Minutes of Pan Time for a Different Loaf
- 019100% Whole Wheat With a Boiling-Water Scald: Getting Rid of the Raw Bran Bite
- 02630% Whole Wheat on a Weeknight: Same Schedule as the Baseline, Different Grain
- 03350% Whole Wheat With a Two-Hour Bran Soaker, and How to Score It Without Tearing
Rye
6 logsFrom a 10% accent to a 100% pan loaf: sour builds, scalds, altus and long cold ferments.
- 00320% Rye Deli Loaf: The Sandwich Bread That Still Slices at 8 mm
- 01230% Rye With Cracked Caraway and a 20-Hour Cold Retard
- 01850% Rye Rebuilt With Altus: Grinding Yesterday's Loaf Back Into Today's
- 02140% Rye, Detmold-Style: Dimples Instead of Cuts, and a Long Cold Sour
- 028100% Rye in a Tin: Fifteen Minutes of Mixing and a 75-Minute Bake
- 03560% Rye With a Boiling Scald: Sweetness From Starch, Not From Sugar
Ancient grains
5 logsSpelt, einkorn, emmer and khorasan, each with a different idea of what gluten should do.
- 00450% Spelt, Fermented on a Clock: Why the Whole Timeline Has to Shrink
- 00725% Home-Milled Emmer: That Yellow Crumb Comes From the Grain, Not From Eggs
- 011100% Spelt in a Tin: Letting the Pan Do the Work the Gluten Cannot
- 02330% Einkorn: Baking the Grain That Refuses to Stretch
- 03040% Emmer at 84% Hydration: Sharp Bran Needs More Water Than Wheat
Discard and starter care
6 logsEverything built from what the jar has left over, plus two long tests of how a starter survives storage.
- 005100 g of Discard, One Skillet: Weeknight Focaccia in Under Three Hours
- 014The 1:5:5 Refresh and How to Read a Starter at Hours 3, 5 and 8
- 016Discard Crackers Rolled to 2 mm: The Thickness That Decides Crisp or Chewy
- 022Three Weeks in the Fridge: Why the 1:10:10 Starter Outlasted the Others
- 025Cream Scones From Discard: Two Folds, No Kneading, Twenty Minutes in the Oven
- 032Discard Waffles, Mixed at Night: The Ten-Hour Rest Is the Whole Recipe
Enriched doughs
6 logsOil, butter, milk, egg and honey, and the order in which they have to go into the bowl.
- 006Olive Oil at 20% of Flour Weight: Softer Crumb Without Losing the Open Structure
- 009Buttermilk Discard Biscuits: Lamination With Cold Butter, 90 Minutes Start to Finish
- 020Milk Sourdough Shokupan: Keeping the Tang in Check So the Milk Still Shows
- 027Sourdough Brioche at 25% Butter: Adding Fat After the Bulk, Not Before
- 029Same-Day Olive Oil Focaccia: Three Pan Folds and a Hot Tray
- 03415% Honey Wholegrain Sandwich Bread: Sweet Enough Without Stalling the Ferment