Card box · complete
Bakes
Every card in the box, newest at the front. The oldest one that survived being written up is from 18 April 2024; the two years of loose notes before that are in a drawer and mostly unreadable.
- Starter
- Mixed rye
- Rolls
- Flour
- Whole grain
Card 05Whole grain
Vollkornbrot in a tin: six failures and a very long bake
A whole-grain rye loaf that took a winter to get right: a soaker, a scald, a lid on the tin, three hours of low heat, and a full day of waiting.
Card 04Flour
Flour from two small mills, and what it changed in the loaf
Whole rye ground last week behaves nothing like sacked flour: what the type numbers mean, how much more water it drinks, and how to store it.
Card 03Rolls
Sunday Brötchen: the small-oven routine that survived three winters
Six rolls on a Sunday morning without getting up early: a Saturday half hour, a cold night on the middle shelf, and an oven that only fits six.
Card 02Mixed rye
Roggenmischbrot at seventy percent rye in a small oven
The mixed loaf I bake most weeks: why seventy percent rather than ninety, a sour in one stage or three, and a bake without any steam.
Card 01Starter
Nine weeks before the rye starter was worth baking with
How a jar of rye flour and tap water took two months to become reliable, and the things I got wrong while waiting for it.
Cards are corrected rather than rewritten. Where a later bake contradicts an earlier card, both stay in the box and the newer one says which it replaces — the reasoning is in the note on how this is written.