A personal notebook of traditional bread, baked slowly at home. Free to read.https://vietucfoods.com/enhttps://vietucfoods.com/troubleshooting/reading-a-dense-crumb/https://vietucfoods.com/troubleshooting/reading-a-dense-crumb/A heavy slice usually means the dough was under-fermented, under-strength, or cut before it had cooled. Here is how to tell which.Sat, 04 Apr 2026 00:00:00 GMTtroubleshootingcrumbbeginnerhttps://vietucfoods.com/starter/a-warm-kitchen/https://vietucfoods.com/starter/a-warm-kitchen/What changes when the room sits above 28 °C, and how to keep a levain from peaking while you are out.Wed, 18 Mar 2026 00:00:00 GMTstartertemperaturehttps://vietucfoods.com/starter/feeding-a-starter/https://vietucfoods.com/starter/feeding-a-starter/A small daily feeding, a weekly one from the fridge, and the signs that the jar is ready to bake with.Mon, 02 Mar 2026 00:00:00 GMTstarterhttps://vietucfoods.com/techniques/hydration-explained/https://vietucfoods.com/techniques/hydration-explained/What 65 percent does to a dough, what 80 percent does, and why the water inside a levain counts.Fri, 20 Feb 2026 00:00:00 GMThydrationdoughbeginnerhttps://vietucfoods.com/starter/raising-a-starter/https://vietucfoods.com/starter/raising-a-starter/Flour, water and a week of small feedings. A plain way to grow the leaven this notebook bakes with.Tue, 10 Feb 2026 00:00:00 GMTstarterbeginnerhttps://vietucfoods.com/recipes/classic-sourdough-boule/https://vietucfoods.com/recipes/classic-sourdough-boule/A crackling, deep golden crust and a soft, open crumb. A forgiving first loaf, mixed in the afternoon, shaped in the evening and baked the next morning.Sun, 01 Feb 2026 00:00:00 GMTsourdoughbeginnerdutch-ovenovernightcold-retardboule