About

Dmitry Platonov. I bake sourdough bread at home — rye, wheat, scalded — and keep this blog as an open recipe journal: precise gram weights, temperatures, and iterative recipe versioning.

A strict, reproducible approach: numbers you can double-check and failures you can roll back to a previous version.

Approach

Bread here is described as a system of controllable variables. Each recipe is a formula in grams and baker’s percentages, a step-by-step schedule with temperatures, and a version history: what changed from bake to bake, and why. The principle is simple — change one variable at a time, write down the result, and let the next step build on the last rather than on a guess. That is how a recipe becomes reliable over time instead of accidentally good.

What’s on the site

• Recipes — wheat, rye and scalded breads grouped by learning track, each with a formula, a worksheet and a version history.
• Journal — bake-by-bake notes, being filled in gradually.
• Techniques — theory and a learning path from basic bread to modern formulas.
• Tools — baker’s calculators: formula scaler, water temperature, levain & preferment, unit converter.

What I write about

Sourdough baking, rye bread, baker’s percentages and dough hydration, scalded dough. Wherever possible, with numbers you can double-check.