Baking
Practical articles on the math behind sourdough, pizza, and bread.
Sourdough Starter Too Sour? How to Fix an Acidic Starter
A sour, sluggish starter is just carrying too much acid. Here is how I tell when mine has gone too far, and how I bring it back with a couple of feeds.
How I Keep My Sourdough Starter Alive
The calm, low-maintenance way I keep my sourdough starter: in the fridge, fed roughly once a week, used without the daily fuss. Plus the two signs that mean throw it out.
Baker's Percentage: The One Concept That Makes Every Recipe Make Sense
Baker's percentage explained: flour is 100%, every other ingredient is a ratio. Worked examples, the formula, and a live calculator.
How to Scale Any Sourdough Recipe
Scale sourdough recipes by flour weight, total dough weight, or piece count. The math, the timing, and why doubling dough doesn't double bulk time.
Sourdough Hydration Calculator (True Hydration)
Most hydration calculators ignore the flour and water inside your starter. Here's what true hydration actually means and how to calculate it.
Yeast to Sourdough Conversion: The Math, the Timing, and What Most Blogs Skip
Convert any yeasted recipe to sourdough. Ratios, flour and water adjustments, timing, and a worked example using 100g of active starter.
Sourdough Inclusions: How to Add Seeds, Olives, Cheese, Fruit, and More
How to add sourdough inclusions without throwing off the dough. Percentages, timing, hydration adjustments, and examples for dry, wet, brined, fatty, and sweet add-ins.