Do you keep a baking journal.
I know, if you’re not a hardcore baker or sour-bread-head, then maybe that sounds a little nutty.
But after nearly four years of baking sourdough from my little kitchen and having a few of photos and plenty of tasty memories, I realize I haven’t kept great notes on what I made, how I made it, or when or why or how or whatever…
I blogged a bit, and you can find it here.
I made lots of tick marks on my starter-ware to denote a baking event.
But I couldn’t tell you the specifics.
Specifics and details and notes are how you learn and get better.
My bread is pretty good, but it could always be better, right?
So. Maybe a journal isn’t a terrible idea.
How do you keep a bread journal and what kinds of things do you write in it?