Benjie's Bakery Blog
My baking diary, calculator guides and full bake-alongs. Every post is a real bake, and every one leans on a free DoughRise calculator to take the guesswork out.
The Bake Docket
Three kinds of post, one habit: work out the numbers, then bake.
The Baker's Log is the diary, the good bakes and the ones that fought back. Calculator Guides walk through a single number that changes everything. Bake-Alongs take you through a whole bake, calculator in hand. Pick a format, or read the lot.
A full sourdough rye tin loaf bake-along that walks through every decision with the DoughRise Costing Calculator....
Benjie tries an American sourdough brioche recipe in a British kitchen. Cups, tablespoons, and grams collide — un...
A full bake-along for a sourdough whole wheat sandwich loaf, built around the DoughRise Autolyse Calculator. Real...
Baking eight sourdough pizzas for friends taught me that uneven dough balls ruin everything. Here's how a free po...
A hot kitchen can halve your bulk fermentation. Here is how to work the timing back from your dough temperature s...
A warm kitchen pushed my sourdough to 78% and it spread like a puddle. Here is the hydration maths that pulled it...
The tools behind the stories
Save your formulas, keep a full bake history, and export to PDF. The calculators stay free, Pro just makes them yours.
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