The bakery's notebook

Notes on the starter, the oven, the flours and the seasons, written after the morning bake.

• How we keep our starter

  A jar of flour and water, fed twice a day, and every sourdough loaf we bake.

• Baking through a Keene winter

  A cold bakery changes how the dough behaves, and how long the oven takes to heat.

• Why we bake so much rye

  Rye is harder to work than wheat, and keeps better than anything else we make.