tools and guides
download the tools and guides
The following Sourdough Journey baker’s tools are available FREE OF CHARGE for personal use.
If you find these tools helpful, please consider making a donation so we can continue developing additional innovative tools for bakers. Thank you!
The SECRET of Bulk Fermentation: Measuring Dough Temperature and Percentage Rise – The Two-Factor Method – “The Chart”
This chart is one of the most shared pieces of content among sourdough bakers on social media. Sourdough bakers have literally said, “This chart has changed my life!”
This breakthrough concept is an excerpt from my 2022 article, “The Mystery of Percentage Rise in Bulk Fermentation.” In that article I explain the relationship between the percentage rise in the dough and the dough temperature in bulk fermentation. Check out the video.
The SECRET of Bulk Fermentation: Measuring Dough Temperature and Percentage Rise – The Complete Guide
This is the companion guide to the extraordinary video “The SECRET of Bulk Fermentation: Measuring Dough Temperature and Percentage Rise.”
This breakthrough concept is an excerpt from my 2023 article, “The Mystery of Percentage Rise in Bulk Fermentation.” In that article I explain the relationship between the percentage rise in the dough and the dough temperature in bulk fermentation.
Post-Pandemic Sourdough for Busy People – Guide
This is the 50+ page free guide for the video, Post-Pandemic Sourdough for Busy People. This unique method utilizes at 25-minute total prep (featuring the slap-and-fold method), predictable, unattended overnight bulk fermentation, and a 3-day baking window. This method is for busy people who need to stretch out the baking process over multiple days. The “Low and Slow” method of bulk fermentation and final proofing provides great schedule flexibility.
The guide includes step-by-step instructions, worksheets, bulk fermentation timetables and more
DOWNLOAD the Post-Pandemic Sourdough for Busy People – Guide
Post-Pandemic Sourdough for Busy People – Guide
This is the 50+ page free guide for the video, Post-Pandemic Sourdough for Busy People. This unique method utilizes at 25-minute total prep (featuring the slap-and-fold method), predictable, unattended overnight bulk fermentation, and a 3-day baking window. This method is for busy people who need to stretch out the baking process over multiple days. The “Low and Slow” method of bulk fermentation and final proofing provides great schedule flexibility.
The guide includes step-by-step instructions, worksheets, bulk fermentation timetables and more
DOWNLOAD the Post-Pandemic Sourdough for Busy People – Guide
Bulk Fermentation Timetables
How long should it take for bulk fermentation at different dough temperatures and starter percentages? These groundbreaking new tables, based on recent experiments, provide bakers with typical fermentation times at 20 data points between 66F/16C and 74F/22C.
These tables are featured in the video, Post-Pandemic Sourdough for Busy People, and are used to predict overnight bulk fermentation times as part of the “Low and Slow Method.”
Post-Pandemic Sourdough for Busy People – Baking Worksheet
You can download the detailed worksheet featured in the video and guide, Post Pandemic Sourdough for Busy People. This worksheet follows the step-by-step process from the video and guide. It also includes fields for documenting every possible data point (times, temperatures, etc.) throughout the process. Only fill in as much information is you find useful. I use this worksheet frequently and only fill in about 80% of the data points.
There is also a sample version of the worksheet to help new users understand how to use it. A simplified version of the worksheet is also available (scroll down on this page).
DOWNLOAD Post-Pandemic Sourdough for Busy People – Baking Worksheet (Blank)
DOWNLOAD Post-Pandemic Sourdough for Busy People – Baking Worksheet (Sample)
Post-Pandemic Sourdough for Busy People – Simple Baking Worksheet
Download a simple, one-page baking worksheet to follow along the video and guide, Post Pandemic Sourdough for Busy People. This worksheet follows the step-by-step process from the video and guide.
This worksheet follows the step-by-step process and provides fields for a few key data points and notes.
There is also a sample version of the worksheet to help new users understand how to use it.
DOWNLOAD Post-Pandemic Sourdough for Busy People – Simple Baking Worksheet (Blank)
DOWNLOAD Post-Pandemic Sourdough for Busy People – Simple Baking Worksheet (Sample)
The Incredible Bulk-O-Matic System
This innovative tool helps sourdough bakers answer the question “When is Bulk Fermentation Done?” The nine-criteria tool is demonstrated in detail in the video “When is Bulk Fermentation Done: Episode 3 – The Bulk-O-Matic System”
DOWNLOAD the Bulk-O-Matic Guide
How to Read a Sourdough Crumb – Guide
This one-of-a-kind tool helps sourdough bakers learn how to “read” their sourdough crumb and determine if their loaves are underproofed or overproofed.
This is the companion guide to the video “How to Read a Sourdough Crumb.”
DOWNLOAD the How to Read a Sourdough Crumb Guide
The 10 Secrets of Sourdough Success
Learn the secrets of sourdough baking. Download the companion guide to the video “The 10 Secrets of Sourdough Success.” The guide includes a summary of the 10 Secrets and links to all of the other videos and tools referenced in the video.
DOWNLOAD The 10 Secrets of Sourdough Success Companion Guide
Baker’s Worksheet – Basic – SAMPLE
Download the basic Baker’s worksheet to help keep records of your sourdough baking. The worksheet includes the basic steps and includes space for time and temperature notations, as well as additional observational notes.
This version has sample values filled in as a guide for how to use the worksheet. A blank version is available below.
Note: The total ingredient weight should be 1,970, not 2,020. I will correct this and republish this sample.
This is a PDF, printable document, not an Excel worksheet.
DOWNLOAD the Baker’s Worksheet – Sample
Baker’s Worksheet – Basic – BLANK
Download the basic Baker’s worksheet to help keep records of your sourdough baking. The worksheet includes the basic steps and includes space for time and temperature notations, as well as additional observational notes.
The download is a blank version of the worksheet. Download the prepopulated sample above for examples of how to fill in the worksheet.
This is a PDF, printable document, not an Excel worksheet.
DOWNLOAD the Baker’s Worksheet – Blank
Baker’s Worksheet – Tartine Country Bread
This popular worksheet is specifically designed to follow Chad Robertson’s Tartine Country Bread recipe. This worksheet is featured in many of The Sourdough Journey videos.
This is a PDF file, not an Excel worksheet.
DOWNLOAD the Tartine Country Bread Worksheet
Tartine Country Bread Recipe
Click the image to the right to find the Tartine Country Bread Recipe on the Tartine Bakery website. You can print the recipe there.
This recipe is used in all of the Sourdough Journey experiments. Print the recipe and follow along at home!
How to Rehydrate a Dried Sourdough Starter
Download detailed instructions for rehydrating a batch of dehydrated sourdough starter.
It is a good practice to dehydrate and store your sourdough starter from time to time. You can rehydrate a dried starter to full strength in about 5 days.
Here is a related video showing “How to Dehydrate Sourdough Starter.”
How to Evenly Laminate Add-ins Into Your Sourdough
Are you struggling with uneven distribution of add-ins (e.g., cheese, meats, seeds, olives, nuts, berries) in your sourdough loaves. This guide demonstrates how to get the most even distribution of add-ins possible without degassing or kneading them into the dough.
