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
3 logsStraight doughs built on strong white flour, from the 62% baguette to the 85% ciabatta.
Whole wheat
3 logsLoaves where the bran is the point, and where sifting, soaking and toasting decide the crumb.
Rye
2 logsFrom a 10% accent to a 100% pan loaf: sour builds, scalds, altus and long cold ferments.
Ancient grains
3 logsSpelt, einkorn, emmer and khorasan, each with a different idea of what gluten should do.
Discard and starter care
2 logsEverything built from what the jar has left over, plus two long tests of how a starter survives storage.
Enriched doughs
2 logsOil, butter, milk, egg and honey, and the order in which they have to go into the bowl.