Not everything in sourdough fits neatly into a recipe or a rule. Bread has a way of surprising you. The same dough can behave differently from one day to the next depending on the flour, the temperature in the kitchen, the mood of the starter, or simply the passage of time during fermentation.
This section is my baker’s notebook. It contains observations from the kitchen, small experiments, and the occasional unexpected result that made me stop and think. Sometimes it’s a useful discovery, sometimes it’s a failed idea that still teaches something, and sometimes it’s simply a question worth exploring further.
You will find notes about fermentation behavior, small adjustments to techniques, experiments with hydration or flour types, and reflections on common advice that may or may not hold up in practice. From time to time, it may also challenge one of the many “rules” that circulate in the sourdough world.
These notes are not meant to be definitive answers. They are part of an ongoing process of learning and observing. Baking with flour, water, and time is both simple and endlessly fascinating—and every baker eventually develops their own notebook along the way.
Why Homemade Sourdough Bread Only Lasts 3–4 Days (And Why That’s Normal)
Stone-Milled vs. Bread Flour: Why 83% Extraction Changes Your Sourdough Forever
The Flour Behind the Flavor: My Search for Better Sourdough
Balancing Health and Beauty: Developing a Better Sourdough Bread
