Sourdough Archive
Savory
Every record on this side of the line, kept in its own archive. The two are shown as separate decks and never merged.
28 records
Leonardough Archive 22 of 27
- F01 Original Barese / Puglian Yeast Benchmark Legacy benchmark Hyd 60.5%Salt 3.8%
- F02 Hybrid Potato Puglian Focaccia Confirmed bake Hyd 60.5%Salt 3.8%
- F03 Classic Cold-Fermented Sourdough Focaccia Developed formula Hyd 77.3%Salt 1.8%
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photo match: medium F04 Focaccia Barese Version 1 - Signature Base Confirmed bake Hyd 69.6%Salt 2.1%
- F05 Focaccia Barese - Sourdough Canon Version 2 Developed formula Hyd 53.1%Salt 3.3%
- F06 Potato-Free Fast-Track Focaccia Version 2.0 Developed formula Hyd 74.5%Salt 2.0%
- F07 Potato-Free Barese Version 1 Confirmed bake Hyd 88.0%Salt 3.8%
- F08 Potato-Free Barese Version 1A - Open-Crumb Adjustment Proposed Hyd 91.8%Salt 3.8%
- F09 Four 6-inch Square Potato-Free Scaling Partial record Hyd 88.0%Salt 3.7%
- F10 Potato Small-Square Focaccia Batch Developed formula Hyd 68.9%Salt 2.2%
- F11 6.25-inch Square Sandwich Focaccia Confirmed bake Hyd 77.8%Salt 1.8%
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F12 Chicago-Style Hot-Dog Focaccia Proposed Hyd 78.3%Salt 1.9%
- F14 Classic Tuscan Schiacciata Proposed Hyd 75.0%Salt 2.0%
- F15 Shredded-Potato Focaccia Pugliese Proposed Hyd 60.0%Salt 2.4%
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photo match: medium B01 Standard Sourdough Baseline Confirmed repeat Hyd 75.0%Salt 2.0%
- B02 100% Whole-Wheat Integrale Sourdough Proposed Hyd 81.8%Salt 1.8%
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B03 Pane di Altamura - 100% Italian Durum Semola Sourdough Proposed Hyd 84.0%Salt 2.0%
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photo match: medium B04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage Confirmed repeat Hyd 86.7%Salt 2.2%
- B07 One Hearty Pan Sourdough - First Loaf-Pan Trial Confirmed bake Hyd 77.9%Salt 1.8%
- B08 One Hearty Pan Sourdough - Revised Multigrain Formula Developed formula Hyd 77.8%Salt 1.8%
- B09 Same-Day Enriched Sourdough Loaf Partial record Hyd 69.6%Salt 1.7%
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photo match: low B10 Cheddar-Jalapeno Loaf Partial record
Lineage Archive 6 of 10
- L01 Everyday Sourdough - 9.8" Banneton Confirmed repeat Hyd 77.3%Salt 1.8%
- L02 Control Loaf (Documented Baseline) Confirmed bake Hyd 71.7%Salt 1.9%
- L03 Same-Day Sourdough Confirmed bake Hyd 11.1%Salt 2.0%
- L04 Mixed-Grain Nutrition Loaf Developed formula Hyd 9.1%
- L08 Sourdough Focaccia - Two 6x6x2 Pans Developed formula Hyd 82.1%Salt 2.1%
- L09 Panis Quadratus (Roman Hearth Loaf) Developed formula Hyd 65.2%