A starter named Otto
Feeding schedules and the smell of success.
Home baking
Flour, water,
patience.
Sourdough experiments, failed loaves and the occasional perfect crust.
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Out of the oven
Recent entries
View allDense on purpose
Why rye bread is supposed to feel heavy.
The pancake loaf
What over-proofing looks like, in detail.
About the bakes
One loaf a week.
Bread and Salt is a baking log: hydration, timings and honest photos of what came out of the oven.