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© Juliana Sisalem. All rights reserved.
Recipe Folder
All recipes from everyone.
© Juliana Sisalem. All rights reserved.
Start a Session
Select a recipe to get an ingredient checklist at the Mix Dough step, or go without one.
Add to Home Screen and enable notifications so you always know when your dough is ready for the next step. We only send alerts for your Quick Bake timer — nothing else.
Note: Timer notifications do not work in Safari while browsing the site. Use the app from your home screen (or install on Android).
Starter Kit
Everything we recommend for home sourdough baking. Affiliate links coming soon.
How did it go?
Your RatingNew Recipe
Uses your standard method.
Flours, starter, salt. Add a Water row and type any amount you like, or use the hydration calculator below to suggest water.
Chocolate, cheese, salami, seeds — choose when to add each.
Baking tips, adjustments, anything to remember. One per line.
Optional: reads flour weights from above. Enter target hydration % and starter — then copy suggested water into your list, or ignore and keep your own Water amount.
| 60–65% | Beginner. Firm, easy to shape. Dense crumb. |
| 70–75% | Standard. Recommended for most loaves. |
| 76–80% | Open crumb. Stickier, needs confident handling. |
| 80%+ | Advanced. Very open crumb. Not for rye. |
| Rye | Use 70–76%. Absorbs more — will still feel wet. |
Add a photo of your bake.
Beginner's Guide
Everything you need to understand the process.
© Juliana Sisalem. All rights reserved.
Building Your Starter
A starter takes 6–7 days to become active. All you need is rye flour, room temperature water (not tap), and a glass jar.
After day 6–7, take 20–30g of your starter and feed it with 50–60g of rye flour and 50–60g of water. Leave it in a warm place. It should at least double in size.
💡 Tip: wrap a rubber band around the jar at the starter level after feeding. When it rises past the band and starts falling back, it's at peak — perfect time to use it.
Once active, keep it in the fridge with a lid on. Feed it once a week if you're not baking. When you want to bake, take it out the night before, feed it, and leave at room temperature overnight. Use it next morning when peaked.