SOURDOUGH BREAD
the timeline, hydration and grams — per King Arthur Baking’s Naturally Leavened Sourdough Bread
Built as a memo rather than a table: the thing worth hanging it up for reads across the room, with the full reference in smaller type below it.
Three sizes in one archive — from a sheet on the fridge to a poster on the wall.
Grams, minutes and the oven setting are verbatim from King Arthur Baking’s “Naturally Leavened Sourdough Bread” (kingarthurbaking.com); the starter’s 100 % hydration is from their “Sourdough Starter” (fed 50 g + 50 g). The band is proportional to the minutes; marks below it are hand work, untimed in the recipe. 232 °C is computed from 450 °F. Checked 2026-08-13.