[{"u":"/whole-wheat-35-percent-toasted-flour","t":"Toasting 35% of the Whole Wheat Before Mixing: Ten Minutes of Pan Time for a Different Loaf","s":"Ten minutes of dry pan time changes this loaf more than any change of starter or schedule I have tried. Toasting 35% of the total flour — the whole wheat part — before it ever meet","c":"the whole wheat fraction is toasted dry in a skillet until it smells like hazelnut","k":"Log","d":"2026-09-18"},{"u":"/zh/whole-wheat-35-percent-toasted-flour","t":"把 35% 的全麦粉先干烤：十分钟的炒锅时间，换一个完全不同的面包","s":"十分钟的干锅时间，比我试过的任何换起种、换时间表的改动都更能改变这只面包。把 35% 的面粉——也就是全麦那一部分——在碰水之前先炒过，那股生青的草味被赶走，换来介于烤面包和咖啡之间的香气。代价是：炒过的粉吸水更多、筋力更弱，所以配方要在两个地方同时调整。","c":"the whole wheat fraction is toasted dry in a skillet until it smells like hazelnut","k":"日志","d":"2026-09-18"},{"u":"/starter-refresh-1-5-5-ratio-schedule","t":"The 1:5:5 Refresh and How to Read a Starter at Hours 3, 5 and 8","s":"This is the reference entry the rest of the ledger points back to. The 1:5:5 refresh — 20 g starter, 100 g flour, 100 g water at 24 °C — is not the only way to keep a starter, but ","c":"starter only: 60% bread flour, 40% whole wheat, 100% hydration","k":"Log","d":"2026-09-15"},{"u":"/zh/starter-refresh-1-5-5-ratio-schedule","t":"1:5:5 续养法：在第 3、5、8 小时各该看到什么状态","s":"这是整本日志反复回指的那一篇参考条目。1:5:5 续养法——20 克起种、100 克粉、100 克水、24 ℃——并不是养起种的唯一方式，但它是可用窗口最宽的一种，而我记录下来的大多数失败，起点都是起种在被使用的那个小时上出了错。","c":"starter only: 60% bread flour, 40% whole wheat, 100% hydration","k":"日志","d":"2026-09-15"},{"u":"/white-bread-75-hydration-36h-cold-retard","t":"36-Hour Cold Retard at 3 °C: More Flavour, and a Crust That Actually Blisters","s":"Thirty-six hours in a 3 °C fridge is the longest cold retard that still improves a white loaf. Past about 48 hours the gluten starts to break down, the dough goes slack in the bann","c":"100% bread flour, 12.5% protein, nothing else","k":"Log","d":"2026-09-12"},{"u":"/zh/white-bread-75-hydration-36h-cold-retard","t":"3 ℃ 冷藏 36 小时：风味更足，外壳真的会起泡","s":"在 3 ℃ 冰箱里放 36 小时，是白面包还能继续变好的最长冷藏时间。超过约 48 小时，面筋开始降解，面团在发酵篮里瘫软，组织边缘会发灰、发粉。36 小时能拿到这套方法真正想要的两样东西：会起泡的外壳，和一种更像发酵黄油而非单纯酸的清香。","c":"100% bread flour, 12.5% protein, nothing else","k":"日志","d":"2026-09-12"},{"u":"/rye-30-percent-cold-retard-caraway","t":"30% Rye With Cracked Caraway and a 20-Hour Cold Retard","s":"Caraway is the loudest spice in the bread pantry and the easiest to overdo. At 30% rye the dough can carry 1.2% cracked caraway without the spice taking over; at 1.8% it tastes lik","c":"30% medium rye plus 1.2% caraway, cracked in a mortar","k":"Log","d":"2026-09-10"},{"u":"/zh/rye-30-percent-cold-retard-caraway","t":"30% 黑麦 + 碾碎葛缕子，冷藏 20 小时长发酵","s":"葛缕子是面包香料里声音最大、也最容易放多的一个。在 30% 黑麦的面团里，1.2% 的碾碎葛缕子刚好；到 1.8% 就成了牙膏味。要用研钵把籽碾裂，而不是整颗下——整颗几乎释放不出什么，而磨成粉的葛缕子一天就发苦。","c":"30% medium rye plus 1.2% caraway, cracked in a mortar","k":"日志","d":"2026-09-10"},{"u":"/spelt-100-percent-pan-loaf","t":"100% Spelt in a Tin: Letting the Pan Do the Work the Gluten Cannot","s":"One hundred percent spelt, no wheat at all, and it works — but only because a tin does the job that gluten normally does. Spelt's protein forms a weaker, more extensible networ","c":"100% white spelt, no other grain, pan support does the structural work","k":"Log","d":"2026-09-08"},{"u":"/zh/spelt-100-percent-pan-loaf","t":"100% 斯佩尔特吐司：面筋做不到的事，交给模具来做","s":"100% 斯佩尔特，完全不加小麦，它能成——但只是因为模具替面筋干了活。斯佩尔特的蛋白形成的是更弱、更延展的网络，在 78% 水粉比下撑不住自由整形的形状。把它放进铺纸的 20 x 10 厘米模具，它就会直着往上长，而不是往外摊。","c":"100% white spelt, no other grain, pan support does the structural work","k":"日志","d":"2026-09-08"},{"u":"/whole-wheat-60-percent-pain-de-campagne","t":"60% Whole Wheat Pain de Campagne: A 900 g Boule Built for Soup Season","s":"A 900 g country loaf with 60% whole wheat, 5% rye and 80% water, baked at 245 °C for 52 minutes. This is the largest loaf in the ledger and the one that survives a whole week. It a","c":"60% whole wheat plus 5% rye for a sour edge","k":"Log","d":"2026-09-06"},{"u":"/zh/whole-wheat-60-percent-pain-de-campagne","t":"60% 全麦乡村面包：900 克大圆包，为喝汤的季节准备","s":"一只 900 克、60% 全麦加 5% 黑麦、80% 水粉比的乡村面包，245 ℃ 烤 52 分钟。这是整本日志里最大的一只，也是能撑过一整周的那一只。它的蒸汽时间也是所有配方里最长的，因为这么大的圆包需要 25 分钟的湿气才能在壳定下来之前充分张开。","c":"60% whole wheat plus 5% rye for a sour edge","k":"日志","d":"2026-09-06"},{"u":"/buttermilk-sourdough-discard-biscuits","t":"Buttermilk Discard Biscuits: Lamination With Cold Butter, 90 Minutes Start to Finish","s":"Biscuits are the fastest thing in this ledger: 90 minutes from cold jar to hot tray, and the only leavening is 105 g of three-day-old discard plus the steam from cold butter. The t","c":"40% cake flour lower in protein, so the biscuit stays tender","k":"Log","d":"2026-09-04"},{"u":"/zh/buttermilk-sourdough-discard-biscuits","t":"白脱牛奶弃种司康饼：冷黄油开酥，全程 90 分钟","s":"司康饼是这本日志里最快的一款：从冷罐子到热烤盘 90 分钟，唯一的膨松来源是 105 克放了三天以上的弃种，加上冷黄油里的水蒸气。关键在于弃种是酸性的，酸加小苏打只要比例对了，就能产生酵母在那个时间窗口里做不到的爆发力。","c":"40% cake flour lower in protein, so the biscuit stays tender","k":"日志","d":"2026-09-04"},{"u":"/white-bread-70-hydration-sandwich-loaf","t":"70% Pan Loaf for Toast: Fine Crumb, Square Top, No Tunnels","s":"Pan loaves are where sourdough stops being a performance. The tin holds the shape, the crumb is fine, and the only things that can go wrong are tunnels, a domed top, and a gummy ce","c":"8% whole wheat for colour only","k":"Log","d":"2026-09-02"},{"u":"/zh/white-bread-70-hydration-sandwich-loaf","t":"70% 水粉比方吐司：组织细密、顶面方正、没有隧道孔","s":"到了吐司这里，酸面团就不再是表演了。模具负责形状，组织细密，唯一能出问题的只有隧道孔、圆鼓的顶面和发黏的中心。这一款是 70% 水粉比、加 8% 全麦上色、用 23 x 13 厘米模具烤的方吐司，也是家里消耗最快的那一款。","c":"8% whole wheat for colour only","k":"日志","d":"2026-09-02"},{"u":"/emmer-25-percent-yellow-crumb","t":"25% Home-Milled Emmer: That Yellow Crumb Comes From the Grain, Not From Eggs","s":"People look at the photo and ask what kind of egg wash produced that colour. None did. The yellow comes from emmer, an old hulled wheat whose endosperm carries more carotenoid pigm","c":"25% whole emmer, milled at home on the finest setting","k":"Log","d":"2026-08-31"},{"u":"/zh/emmer-25-percent-yellow-crumb","t":"25% 自磨埃默麦：那层黄色组织来自麦子本身，不是加了蛋","s":"很多人看到照片会问刷了什么蛋液才有这个颜色。什么都没刷。黄色来自埃默麦——一种古老的有稃小麦，它的胚乳比现代面包小麦带有更多类胡萝卜素色素。用 25% 全麦埃默麦、在家用最细档现磨，组织会变成暖黄油色，香气介于榛子和干草之间。","c":"25% whole emmer, milled at home on the finest setting","k":"日志","d":"2026-08-31"},{"u":"/olive-oil-sourdough-20-percent","t":"Olive Oil at 20% of Flour Weight: Softer Crumb Without Losing the Open Structure","s":"Oil in a sourdough loaf usually buys softness and costs structure. Add it at the start and the gluten never develops properly, so you get a tender brick. Add 20% olive oil — measur","c":"15% whole wheat added only for structure in an oily dough","k":"Log","d":"2026-08-29"},{"u":"/zh/olive-oil-sourdough-20-percent","t":"橄榄油按面粉重量 20% 加入：组织更软，气孔依旧开","s":"在酸面团里加油，通常是用柔软换结构。一开始就加，面筋从一开始就没法好好形成，结果是一块柔软的砖。把橄榄油按面粉重量的 20%（注意不是按水重）在第二次折叠之后加进去，面筋网络已经搭好了。成品既保住了开放气孔，又能从放一天变成放三天还软。","c":"15% whole wheat added only for structure in an oily dough","k":"日志","d":"2026-08-29"},{"u":"/discard-100g-frying-pan-focaccia","t":"100 g of Discard, One Skillet: Weeknight Focaccia in Under Three Hours","s":"This is the entry that gets baked most often, because it needs nothing planned. A hundred grams of cold discard straight from the jar, bread flour, 84% water, 2.3% salt, and a 28 c","c":"all bread flour; the discard carries the rest of the character","k":"Log","d":"2026-08-27"},{"u":"/zh/discard-100g-frying-pan-focaccia","t":"100 克弃种、一口铸铁锅：三小时内的平日佛卡夏","s":"这是全日志里做得最频繁的一条，因为它什么都不用提前计划。100 克直接从罐子里取出来的冷藏弃种、面包粉、84% 水、2.3% 盐，一口 28 厘米铸铁锅。中午拌面，晚上七点吃。这里的弃种不只是膨松剂，它就是风味本身：它在冰箱里放了好几天、攒下了酸度，而这正是当天做的佛卡夏通常缺的那一味。","c":"all bread flour; the discard carries the rest of the character","k":"日志","d":"2026-08-27"},{"u":"/spelt-50-percent-short-ferment","t":"50% Spelt, Fermented on a Clock: Why the Whole Timeline Has to Shrink","s":"Spelt does not fail because it is weak. It fails because people give it the schedule of a wheat loaf. Spelt gluten is more extensible and less elastic, and its own enzymes break th","c":"50% white spelt, no whole grain, so gluten stays extensible","k":"Log","d":"2026-08-25"},{"u":"/zh/spelt-50-percent-short-ferment","t":"50% 斯佩尔特小麦：按表发酵，为什么整套时间轴必须整体缩短","s":"斯佩尔特不是败在「筋力弱」。它败在人们拿小麦的时间表去套它。斯佩尔特的面筋延展性更强、弹性更差，而且它自身的酶比小麦更快地分解这套面筋。在 50% 白斯佩尔特的比例下，面团依然能漂亮地打开——前提是整套时间轴被压缩，手法足够轻。","c":"50% white spelt, no whole grain, so gluten stays extensible","k":"日志","d":"2026-08-25"},{"u":"/rye-20-percent-deli-style-sandwich","t":"20% Rye Deli Loaf: The Sandwich Bread That Still Slices at 8 mm","s":"The brief for this one was simple: a loaf that tastes like rye but slices thin enough for a real sandwich. Most rye breads fail at the slicer — 12 mm of dense crumb that crumbles a","c":"20% medium rye, rest strong bread flour","k":"Log","d":"2026-08-23"},{"u":"/zh/rye-20-percent-deli-style-sandwich","t":"20% 黑麦熟食面包：切到 8 毫米也不散的三明治面包","s":"这一条的目标很简单：尝起来是黑麦，但能切得足够薄、做真正的三明治。多数黑麦面包都败在切片这一步——12 毫米厚的紧实组织，一切就围着夹馅碎掉。20% 中筋黑麦、74% 的偏硬面团、卷成紧实的椭圆，就能得到一刀切到 8 毫米也不打架的面包。","c":"20% medium rye, rest strong bread flour","k":"日志","d":"2026-08-23"},{"u":"/whole-wheat-40-percent-sifted-bran","t":"40% Whole Wheat With Sifted Bran: Toasting the Bran Back In Adds the Flavour Wholemeal Usually Loses","s":"Whole wheat usually means one of two disappointments: a loaf with the nutrition and none of the flavour, or a loaf with flavour and the texture of a doormat. The fix here is small ","c":"40% stone-ground whole wheat, bran sifted out and toasted separately","k":"Log","d":"2026-08-21"},{"u":"/zh/whole-wheat-40-percent-sifted-bran","t":"40% 全麦配过筛麦麸：把麦麸单独烤香再拌回，补上全麦常丢的那层味道","s":"全麦面包通常只有两种结局：要么营养还在、味道没了，要么味道对了、口感像门垫。这里的解法很小、很机械：把 40% 全麦里那部分麦麸筛出来，用干锅炒到有榛子香，再和盐一起拌回去。面包拿到了生麦麸永远不会有的烘烤香，而面团的手感依然像 60% 白面粉的面团。","c":"40% stone-ground whole wheat, bran sifted out and toasted separately","k":"日志","d":"2026-08-21"},{"u":"/white-bread-78-hydration-basic-open-crumb","t":"78% Hydration White Sourdough: The Baseline Loaf the Whole Ledger Is Measured Against","s":"Every other entry in this ledger gets compared to this loaf. It is not the most exciting bread here, and that is the point: 88% stone-milled bread flour, 12% sifted whole wheat, 78","c":"88% stone-milled bread flour (12.2% protein) + 12% sifted whole wheat for a little ash","k":"Log","d":"2026-08-19"},{"u":"/zh/white-bread-78-hydration-basic-open-crumb","t":"78% 水粉比白面粉酸面包：整本日志的基准配方","s":"日志里的其他每一条，都是拿这一炉来对比的。它不是这里最出彩的面包，而这正是它的意义：88% 石磨面包粉、12% 过筛全麦、78% 水、2% 盐，加前一晚按 1:5:5 养好的起种。如果一个改动打不过这一炉，它就只能记成一条笔记，不能变成习惯。","c":"88% stone-milled bread flour (12.2% protein) + 12% sifted whole wheat for a little ash","k":"日志","d":"2026-08-19"}]