Bread & Sourdough Formulas: Total Hydration, Starter Builds, Dough Temperature & Timing
Plan sourdough bakes with exact hydration, starter builds, water temperature, seeds, dividing and a timeline that ends at the oven, with every cell checked as you go.
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About this course
This course follows a fictional home baker through her sourdough week, one spreadsheet lab at a time. You split the levain into flour and water to find the true hydration and salt percentage, plan a starter build with a feeding ratio, a buffer and a feeding time that crosses midnight, and rewrite a recipe for a stiffer starter. You calculate the water temperature for a desired dough temperature, model bulk fermentation with a fictional halving rule and schedule the bake backwards from the oven. Finally you size soakers for seeds, divide the dough into loaves, correct for bake loss and analyse a bake log with AVERAGEIFS and a scatter chart. Every cell is checked as you go.
Lessons
- The Overall Formula: Flour and Water Inside the Levain, True Hydration & Salt % Pro
- Starter Builds: Feeding Ratios, a Buffer and When to Feed Pro
- Prefermented Flour % and Swapping in a Starter of Another Hydration Pro
- Desired Dough Temperature: Water Temperature from Room, Flour, Levain & Friction Pro
- Fermentation Time vs Temperature and a Backward Schedule from the Oven Pro
- Inclusions and Soakers: Seeds, Grains and the Water They Absorb Pro
- Dividing and Baking: Number of Loaves, Scaling Weight and Bake Loss Pro
- Bake Log Analysis: Hydration Bands, Dough Temperature and the Best Settings Pro