The culture
Seawolf Bakers starter, acquired July 22, 2026; maintained at 100% hydration with bread flour.
About the project
A hobby disguised as bread, documented in public.
This is not a polished highlight reel. It is a durable notebook for learning, comparison, coaching, and sharing the full path—including bad assumptions and dense loaves.
The kitchen
Typical learning temperature about 75°F; refrigerator about 39°F; first night was 80–85°F.
The schedule
No sourdough work between 10:00 p.m. and 6:30 a.m.; fit fermentation to the household rather than chase arbitrary recipe times.
The equipment
Miele DGC 6705 XL combi-steam oven · Lékué silicone bread maker · Glass starter jars with rubber-band markers · Digital scale
What success means
- Maintain the Seawolf starter reliably
- Develop a reproducible country loaf
- Optimize for the Miele combi-steam oven
- Track experiments honestly, including mistakes
- Explore discard recipes and eventually bagels
- Observe Clara’s CGM response without overclaiming causality