What we cover
Raising and keeping a starter, the maths of baker's percentages, a core set of recipes (a country loaf, a wholegrain loaf, a sandwich tin loaf, focaccia and discard recipes), shaping and scoring, schedules and troubleshooting. Everything is aimed at home kitchens with ordinary ovens.
How the recipes are written
Recipes are built from widely used home-baking ratios and standard practice: hydration, levain and salt within common ranges, oven temperatures typical for each bake, and internal temperatures for doneness. They are presented as starting points with time ranges, because flour, starter strength and kitchen temperature change results more than any recipe can predict.
Who it is for
The guides assume no previous bread-baking experience, but they also give the numbers that more practised bakers want: baker's percentages for every loaf, dough temperatures and time ranges. If you already have a starter and a favourite recipe, the troubleshooting and schedule pages are probably the most useful places to begin.
Conventions
- Weights are in grams. Volume measures appear only for small amounts such as a teaspoon of baking soda.
- Temperatures are given in both °C and °F. Oven temperatures are for conventional ovens; for a fan oven, start about 20°C (about 35°F) lower and watch the colour.
- Baker's percentages are calculated against the flour added to the bowl, with a 100% hydration levain listed separately. See baker's percentages.
Food safety
Raw flour and raw dough can carry harmful bacteria, so don't taste uncooked dough or batter. Throw out any starter or discard with mould or pink or orange streaks. Take care with preheated pots and trays, which are far hotter than they look.
What we are not
We are not a bakery, flour mill or cookery school. We don't sell products, accept payment for coverage, or use partner links.
Spotted a mistake?
If a number looks wrong or a step is unclear, write to contact@thatsourdough.com with the page and the problem, and we'll look into it.