Sourdough
White Sourdough Trial
Exploring starter strength, fermentation time, crust color, and crumb structure through a simple white sourdough loaf.
- Focus: fermentation timing
- Observation: crumb and crust
- Learning: dough strength matters
Recipes & Experiments
Baking is practice, patience, and discovery.
This is where I document my bread trials, pastry experiments, fermentation notes, crumb observations, and what each bake teaches me.
Not Just Recipes
Every bake teaches something.
I do not want this space to be only a list of recipes. I want to record the process: what I tried, what changed, what worked, what failed, and what I learned from the dough.
Baking Journal
Experiments from my kitchen
Pastry
Croissant Layers
Practicing lamination, butter handling, proofing, and baking temperature to understand how flaky layers are created.
- Focus: lamination
- Observation: honeycomb texture
- Learning: temperature control is key
Crumb Study
Baguette Crumb Observation
Studying open crumb, hydration, shaping, scoring, and steam to understand how baguette texture develops.
- Focus: open crumb
- Observation: hole structure
- Learning: shaping affects the inside
Learning Notes
What I want to improve through experiments
Fermentation Control
Understanding how time and temperature affect flavor, dough rise, texture, and final bread quality.
Crumb Structure
Studying how hydration, shaping, gluten development, and proofing create different crumb patterns.
Pastry Technique
Practicing lamination, butter temperature, proofing, and baking for better croissants and viennoiserie.
Better Everyday Bread
Connecting bread science with practical baking so people can understand bread beyond myths and simple recipes.