grain of tastehome01 / 01
grain of taste
For curious home bakers who want to understand their dough, not just follow a recipe.
Structure + science + craft = a system that gives a predictably tasty loaf. Every recipe here has grams, temperatures and a video for each step.
this week's recipe · wheat sourdough
75%dough hydration
43%stiff starter hydration
23–25°dough temp in my process
the person behind the loafBreadVenture · belgrade
hi, I'm Svetlana
Agronomist by degree, almost three years the owner of BreadVenture, a sourdough bakery in Belgrade. Here I share what the bakery taught me — with grams, temperatures and honest mistakes.
what's inside
01recipes
Scared of 75%? Stay with me.
recipe of the week →@grain_of_taste
02science & bread
One paper a week. Read for you.
paper of the week →@grain_of_taste
03starters
Your starter isn't dead. It's hungry.
starter week →@grain_of_taste
04myths
Sourdough has no yeast. It does.
myth of the week →@grain_of_taste
05what you need
Eight things. Half have swaps.
home bakery kit →@grain_of_taste
06bakery
I gave my starter away. For 3 years.
from the bakery →@grain_of_taste
latest
recipes · wk 43open
science · wk 43open
myths · wk 43open
startersopen
startersopen
wheat sourdough, 75%, on stiff starter
white + 25% whole wheat. six steps, six videos, one overnight.
‹paper of the week — title›
‹one-line takeaway›
‹myth of the week — statement›
‹what's actually going on›
stiff starter · 43%
lievito madre. the one the bakery ran on.
liquid starter · 100%
the easy one. same bread, different math.