This week in the ledger · Log 028 · Rye
One hundred percent rye, no wheat, no pan support from a batter-like dough, and a 75-minute bake. This is the slowest entry in the ledger: fifteen minutes of mixing, a 16-hour rye sour, and a loaf that is better on day three than on day one. It is also the only bread here that keeps for a full week without any loss of quality.
Read the log · 14 Oct 2026
Log 027 · 12 Oct 2026 · Enriched doughs
Adding 25% butter to a sourdough is easy. Adding it at the right moment is the whole skill. Put it in at the start and the fat coats the flour particles, the gluten never develops, and you get a dense, greasy dough that proofs into a brick. Add it after the bulk, in five stages, waiting for each slug to disappear before the next, and you get a brioche that is stringy, tender and still tastes of fermentation.
Log 026 · 10 Oct 2026 · Whole wheat
This loaf exists to answer one question: can you swap 30% whole wheat into the baseline schedule without changing anything else? The answer is yes, with two small adjustments — 1% less water and a 25-minute steam instead of 20 — and the result is a loaf you can bake on a Tuesday after work without thinking about it.
Log 025 · 8 Oct 2026 · Discard and starter care
Cream scones are the laziest good thing you can make with discard: no butter to cut in, no rolling, no resting, one bowl and one bench scraper. Heavy cream provides both the fat and the liquid, and because it is cold, the fat stays in droplets that steam apart in the oven and leave the scone short rather than bready.
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