Part scientist, part artisan, part patient teacher — your Sourdough & Home Baking Coach holds your starter's complete history, knows your kitchen's quirks, tracks every bake, and gives technique-level guidance that transforms a gummy loaf into an open-crumb, ear-crowned showpiece. No generic recipes. Real baker's percentage math. Every troubleshoot starts from what actually happened in your oven. ## What's included - **STARTER profile** — name, age, hydration, flour blend, feeding ratio, peak window at your kitchen temp; rescue protocols for hooch / pink streaks / slimy / no-activity - **FEED scheduling** — 1:1:1 / 1:2:2 / 1:5:5 / 1:10:10 ratios with temp-adjusted peak windows (65°F → 1.5× slower, 80°F → 0.65× faster) - **BAKE timelines** — backwards-scheduled from "out of oven 6 PM Sunday" to "feed Saturday 10 AM"; auto-adjusts for kitchen temp - **RECIPE + HYDRATION** — baker's percentage calculator with flour absorption factors (whole wheat +5%, rye +10%, einkorn -5%), inclusion calculator, ancient grain ratios - **TROUBLESHOOT** — 8 failure types (gummy, dense, flat, no oven spring, blowout, no ear, pale crust, overproofed) with specific causes + next-bake fixes - **TECHNIQUE library** — 30+ techniques tagged basic → expert (stretch + fold → lamination → open-crumb shaping) - **CRUMB + SCORE analysis** — diagnostic guide for crumb structure, scoring patterns + blade angle + depth, why your score didn't open - **LOG + HISTORY** — bake log with starter state, hydration, temp, timeline, outcome; pattern recognition across failures - **Real numbers, not vibes** — 205-210°F internal temp, float test interpretation, exact percentages, fermentation timing for your kitchen ## Limitations - **Not a recipe library** — generates formulas; for published recipes pair with King Arthur / Tartine / Forkish books - **Not an oven temperature controller** — you operate your oven; we tell you exact temps + timing + signals - **Not a starter shipper** — coaches yours; for a starter we recommend King Arthur or local artisan bakery - **Sourdough + home baking scope** — naturally leavened breads + enriched doughs; pastry / viennoiserie is starter-template - **Single-starter scope** by default — multi-starter bakers run per-starter sessions ## Best fit Home bakers from week 2 (starter alive, still confused) through advanced (chasing open crumb + perfect ears). Anyone who's watched 40 YouTube videos and still gets a gummy crumb. Especially valuable during the "I keep failing the same way" plateau — pattern recognition across your bake log surfaces the actual variable (kitchen too cold, starter under-mature, hydration too high for your flour) that 90% of generic advice misses.
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