Observed arrival · 2026-10-25
Loaf Dept.’s sourdough notebook
A personal sourdough notebook turns seven German bake experiments into a house-loaf recipe, a two-day schedule, and troubleshooting notes.
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- For
- Home bakers following a two-day sourdough schedule
- Worth noticing
- The starter uses equal parts Type 550 wheat and Type 1150 rye, with feeding temperatures and readiness cues specified.
Field notes
The starter instructions call for a 50/50 mix of wheat and rye flour, kept warm at about 24–26°C during its first week or two. Readiness is described as reliably doubling within four to eight hours of feeding. The recipe also lets readers choose loaf size and compare two rye blends; the method includes a cast-iron Dutch-oven alternative to the soaked clay baker.
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Editorial observations of this landing page, not a rating.
○OpenPublic substance visible
✦PrettyNotable craft visible
●ProPolished or operationally mature
◎NicheUnusually specific use
◉HumanPersonal, local, civic, or handmade
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