Sourdough Experiment Workbook: Formula weights, fermentation notes & bake results kindle
por Veridale Books
Descrição do livro
Sourdough Experiment Workbook gives you a structured place to track what you changed, what the dough did, and what the finished loaf told you. Bring your own recipe. Use the workbook to turn each bake into information you can act on. Each of the 20 experiments runs across five dedicated pages: • Design — record your question, control bake, and planned versus actual ingredient weights. • Starter & Mixing — log feed components, starter condition, dough temperature, and mixing notes. • Fermentation — track bulk checkpoints, rise observations, shaping, and proof stages. • Baking — compare planned and actual oven settings, sketch scoring, and note loaf mass. • Compare & Decide — set the new result beside a baseline bake, evaluate your original question, and choose what to keep or test again. Also included: a two-page experiment index, a total-hydration reference with worked arithmetic, starter feed notation, an illustrative experiment plan, baseline and kitchen setup pages, eight additional starter feeding records, four bake-comparison pages, and pages for favorite bakes and future experiment questions. The 6 × 9-inch paperback has 120 black-and-white pages, an undated layout, and generous inner margins. Nothing is dated, so the book stays useful across multiple baking seasons. This is a write-in experiment record — not a recipe collection, a starter-care guide, or a promise of any particular result. Every baker's flour, starter, and kitchen runs differently. This workbook helps you figure out your own.
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