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Baker's math doesn't have to be intimidating.
In this episode, we're breaking down one of the most misunderstood topics in bread baking into something practical and approachable. We'll walk through baker's percentages, hydration, total formula, mixing-day formula, and pre-fermented flour (PFF)—without getting lost in complicated equations.
Together, we'll build a simple country bread formula step by step, learn how to account for the flour and water in your levain, and scale that recipe into a home-sized loaf you can bake right alongside future episodes.
Whether you've always been confused by percentages or you've been baking for years and want a stronger foundation, this episode will help you read formulas with confidence and understand the language professional bakers use every day.
In this episode we discuss:
What baker's percentages actually mean Why flour is always 100% Total hydration vs. mixing-day hydration Total formula vs. mixing-day formula How to account for the flour and water in your levain Understanding pre-fermented flour (PFF) Scaling a formula for home baking Answering listener questions on levain, inclusions, and dough weightBaker's Math Resources:
DOAP Calc - https://calc.getdoap.com/
The Perfect Loaf Membership - https://www.theperfectloaf.com/membership/?utm_source=tpl-internal&utm_content=site-header
sourdough, sourdough bread, baker's math, baker's percentages, hydration, pre-fermented flour, PFF, levain, sourdough starter, bread formula, artisan bread, home baking, bread baking, bread education
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What happens when you treat every ingredient like it matters?
In this episode of Saving Bread, I sit down with Alexandra Allen of Wildwoman Bakery to explore how freshly milled grains can completely transform sourdough baking—from cookies and pastries to naturally leavened breads.
We dive into how Alex thinks about flour selection, butter, vanilla, levain behavior, and ingredient quality to build flavor from the ground up. Whether you're curious about baking with fresh-milled flour or looking for new ways to bring creativity into your sourdough baking, this conversation is full of practical ideas and inspiration.
In this episode we discuss:
Baking sourdough cookies with freshly milled grains Choosing butter for flavor and texture Making homemade vanilla extract Understanding levain behavior Developing recipes with whole grains Building flavor through thoughtful ingredient choices Finding your own creative voice as a bakerAlex's approach reminds us that great bread—and great baking—isn't just about following a formula. It's about understanding your ingredients and letting curiosity guide the process.
You can find Alexandra on Instagram @wildwomanbakery, and if you're in Arkansas, you can find her sourdough pastries and baked goods at the Fayetteville Farmers Market.
Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science, sourdough cookies
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Your sourdough starter is alive—and small changes in how you feed and maintain it can dramatically change how it behaves.
In this episode of Saving Bread, we explore the four biggest variables that influence a sourdough starter: hydration, temperature, flour choice, and inoculation (seed percentage). Understanding how each of these factors affects fermentation will help you troubleshoot sluggish starters, adapt to seasonal changes, and build a starter that performs consistently.
Whether you're just getting started or you've been baking sourdough for years, this episode will give you a framework for understanding why your starter behaves the way it does instead of simply following a feeding schedule.
In this episode, you'll learn:
How hydration affects fermentation speed Why temperature changes everything How different flours influence starter activity What seed percentage (inoculation) actually does How to adjust your starter as the seasons change How to make confident decisions instead of guessingIf you've ever wondered why your sourdough starter behaves differently from one bake to the next, this episode will help you understand the science behind it.
Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science
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What can we learn when we slow down and connect with the people growing and making our food?
In this episode of Saving Bread, Leah and I reflect on our visit to the MAUM Market, where we explore the value of shopping locally, supporting small makers, and building stronger connections to our food and communities.
We also introduce the Saving Bread Book Club, a new series where we'll read and discuss books that explore bread, grain, fermentation, food culture, and the stories behind what we bake. Whether you're passionate about sourdough, whole grains, or simply want to better understand the world of bread, we hope you'll join us.
In this episode, we discuss:
Our experience visiting the MAUM Market Why supporting local farmers, millers, and artisans matters Building community through food The inspiration behind the Saving Bread Book Club What we'll be reading together in upcoming episodesWe're excited to explore the history, science, and culture of bread with you—one book and one conversation at a time.
Topics: sourdough podcast, bread culture, local food, artisan bread, whole grains, food community, fermentation, bread books, baking books, supporting local agriculture, Saving Bread Book Club.
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What if the best sourdough baker you know isn't following the recipe exactly?
In this episode of Saving Bread, I sit down with Josh Fairbanks, a bread and bagel baker from Portland, to talk about the balance between technical knowledge and intuition in sourdough baking.
We explore what it really means to know your sourdough starter, why learning to read your dough is just as important as following a formula, and how working with local millers can deepen your understanding of flour, fermentation, and flavor. Whether you're baking naturally leavened bread or sourdough bagels, this conversation will encourage you to trust your instincts while continuing to learn the science behind great bread. You can find Josh at @joshfairbanksbread on Instagram
In this episode, we discuss:
Building a relationship with your sourdough starter Learning to trust your intuition as a baker Reading dough instead of relying only on the clock Working with local mills and freshly milled flour Developing recipes through observation and experience Baking sourdough bread and bagels with intentionJosh reminds us that great baking comes from combining knowledge, curiosity, and experience—not simply following a recipe.
Topics: sourdough podcast, sourdough starter, sourdough fermentation, artisan bread, sourdough bagels, bread baking, naturally leavened bread, local flour, fresh-milled flour, local mills, bread science, fermentation.
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Welcome to the first Saving Bread Lessons episode.
If sourdough starter has ever felt confusing, intimidating, or just plain high maintenance, this episode is for you.
In this beginner-friendly lesson, we’re covering the foundations of starter care: what a starter actually is, how often to feed it, refrigeration, common mistakes, weird smells, and how to stop overthinking the process.
Because keeping a healthy starter alive should feel approachable, not stressful.
In this episode, we cover:
• What a sourdough starter actually is
• Feeding schedules and maintenance
• Refrigerated vs. room temperature starter care
• Feeding Ratios
• Common beginner mistakes
• Troubleshooting sluggish or “weird” startersWhether you're brand new to sourdough or trying to rebuild confidence after a few failed loaves, this episode will help you build a stronger foundation.
Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science
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Welcome to Saving Bread — a podcast about baking, grain, fermentation, craftsmanship, and the people keeping the traditions of real food alive.
