Logbooks & Journals
Sourdough Baking Journal
Bread Baker's Log Book for Starter Feedings, Formulas, Baker's Percentages, Bake Timelines, and Crumb Results
- Formats
- Paperback
- Pages
- 108
- Trim size
- 7 x 10 in
- Written for
- Home bread bakers working with a sourdough starter
- Publisher
- Front Porch Puzzle Press
Bake it, write it down, bake it better.
Every sourdough loaf is an experiment in flour, water, time, and temperature. The Sourdough Baking Journal gives every bake its own page, so you can repeat your best loaves and work out exactly what went wrong with the rest.
- 94 full-page bake records: date and recipe, flour blend with percentages, water, levain and salt percentages, total dough weight, and a full timeline from feeding the starter to pulling the loaf from the oven
- Stretch and fold check boxes, bulk and cold proof times, dough and kitchen temperatures
- Oven setup: Dutch oven, stone or steel, sheet pan, loaf pan, and steam
- 1 to 5 ratings for crumb, crust, rise, and flavor, plus room for what to change next time
- Starter profile and a two-page feeding log to track ratios and time to peak
- Baker's percentage reference with a worked example and a scaling formula
- Bake index and a flour and ingredient inventory
7 x 10 in, big enough to write in with flour on your hands. A thoughtful gift for new sourdough bakers, home bread enthusiasts, and anyone who has named their starter.
