Notes on sourdough, long fermentation and the occasional failed loaf. Baked in a regular home oven, written down so I stop making the same mistakes.

• Why I switched to a 36-hour cold retard
  September 21, 2026 · 6 min read

  Longer fridge time, more sour, better ear. Here's what changed and what didn't.

• Keeping a rye starter alive through a two-week trip
  August 3, 2026 · 4 min read

  Drying, freezing, or just a stiff feed and hope. I tried all three.

• Hydration notes: 68% vs 75% vs 80%
  June 14, 2026 · 5 min read

  Same flour, same starter, three bakes side by side.