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
5 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
Whole wheat
4 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
Rye
4 logsFrom a 10% accent to a 100% pan loaf: sour builds, scalds, altus and long cold ferments.
Ancient grains
4 logsSpelt, einkorn, emmer and khorasan, each with a different idea of what gluten should do.
Discard and starter care
5 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
Enriched doughs
3 logsOil, butter, milk, egg and honey, and the order in which they have to go into the bowl.