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Mar 25 • 📣 Announcements
The Baker's Log Is Live
Your Recipe Pantry just got a major upgrade.
The Baker's Log is live — and it's built for the way we actually bake.
You've heard me say it: the best bakers aren't the ones who follow the best recipes. They're the ones who pay attention. The Baker's Log is how you start paying attention on paper.
Here's what it does. You open it from the top of the Recipe Pantry, and it walks you through your entire bake — start to finish:
- Your starter and leaven details
- Every ingredient with baker's percentages calculated for you
- A Final Dough Temperature calculator so you're not guessing on water temp
- Timed tracking for every step — autolyse, salt, bulk rise, each stretch and fold, shaping, cold retard, and bake
- A score section at the end where you rate your crust, crumb, and flavor on a 1-5 scale
- A reflection section: what worked, what you'd change
That last part is the whole point. When your next loaf comes out better, you'll know exactly why.
This isn't about being perfect. It's about building a record of your process so you can see yourself improving over time. Every bake teaches you something — but only if you write it down.
I made a quick video walkthrough showing you exactly what it looks like and how to use it. Watch that, then go try it on your next bake.
Baker's Log: https://pantry.bakinggreatbread.com/bake-log
You don't need to fill out every field. Start with the basics — recipe name, your times, and the score at the end. You can get more detailed as you go.
Who's logging their next bake?
P.S. — This one came from . She shared the baking forms she uses to track her bakes, and suggested we build something like that into the Recipe Pantry. So we did. That's how this works. If you see something that could make one of our tools better, bring it to me. This community builds together.
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The Baker's Log Is Live
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