Sourdough Schedule Pro

Most sourdough recipes say "bulk ferment for 6 hours at room temperature" without saying whose room. At 18 °C that dough is underproofed. At 28 °C it is overproofed. This book fixes the timing for your kitchen.

WHAT'S INSIDE

• 10 sourdough recipes with baker's percentages and gram weights
• The flagship country loaf timed hour by hour for a cold (16 °C), standard (22 °C) and hot (28 °C) kitchen
• One simple rule to re-time every other recipe for your own kitchen temperature
• 12 yes/no troubleshooting flowcharts for the problems bakers actually have
• 3 starter protocols: a 7-day starter from scratch, reviving a starter forgotten in the fridge, and rescuing a sluggish one
• Reference tables: total dough weight, °C/°F, salt percentages, flour protein, inoculation vs. bulk time, and the water-temperature (DDT) formula with worked examples
• An equipment list that separates the minimum kit from things not worth buying, plus a glossary

THE 10 RECIPES

Country loaf 75% · Country loaf 80% · White sandwich loaf · 50% whole wheat · Pan de cristal · Ciabatta · Focaccia · Baguettes · 100% rye · 48-hour cold-ferment pizza dough

THE 12 FLOWCHARTS

Gummy crumb · Dense crumb · Flat loaf, no oven spring · Pale crust · Too sour · Bland · Sticky dough · Starter won't peak · Tunnels in the crumb · Dough tears when shaping · Burnt bottom, raw top · Loaf stuck in the banneton

WHO IT'S FOR

Home bakers who have a few loaves behind them and want to stop guessing, especially if your kitchen is colder or warmer than the "room temperature" every recipe assumes. Metric first (grams, °C), with a °F conversion table.

HOW THE TIMINGS WORK

Every schedule in this book comes from one consistent fermentation model: fermentation runs about 2.2 times faster for every 8 °C warmer, scaled by how much starter you use. The timings are predictions, not guarantees, and the book shows you how to read the dough instead of the clock.

A compact 6 × 9 inch paperback with each recipe and each flowchart starting on its own page. Companion to the free schedule calculator at loafandlevain.com.