Weigh every ingredient from one recipe, including its starter. A list of flour, water, salt and levain without quantities is a process overview, not a usable bread recipe.
Before the first mix
- Check starter hydration and whether its flour and water are included in the published totals.
- Separate any water explicitly reserved for a later addition.
- Note whether an autolyse is included, and when the starter is added.
- Have salt weighed and visible so it is not forgotten.
During mixing
Incorporate ingredients thoroughly and check the bottom of the bowl for dry flour. Follow the recipe’s mixing and folding method. Dough texture immediately after mixing is not its final texture; do not add handfuls of flour simply to make a wet formula feel dry.
Record the dough temperature after mixing. This is more informative than labeling the water “warm” or “cold.” See dough temperature and total hydration.
If something was missed
Write down the omission before making a correction. Missing water, salt and starter require different decisions; a universal “add more flour” fix will change several ratios at once. Keep notes on any addition so the next bake is reproducible.
Sources & scope
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.