FIELD NOTES
THE BAKING JOURNAL.
Technique, experiments and the business of baking—written for curious bakers and people building something of their own.
What you’ll find here
BAKING
Starter care, dough handling, fermentation, grain and the lessons behind consistently good bread.
MICROBAKERY
Production, equipment, pricing, systems and decisions that help small businesses survive.
Start with our articles on sourdough fermentation and the numbers behind a sustainable microbakery. New field notes will be added as the library grows.
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Latest articles
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Before You Start a Microbakery: Calculate These Five Numbers
A full order book can hide a weak business. Bakers often start by calculating ingredient cost, then treat the rest of the selling price as profit. That is…
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Your Sourdough Starter Is Not a Clock: How to Read Fermentation
A starter can be active at breakfast and sluggish by dinner. That does not automatically mean it is weak. It means temperature, feeding ratio, flour and microbial activity…
