[MOVED 08/23/26 -- this domain-table entry is retired. The Biscotti recipe (ingredients, steps, mg conversions, all variants) lives ONLY at recipes table id 24 now -- that is the single source of truth, read by the Recipe Board/Recipe Finder widget. This entry previously held a stale duplicate copy with different mg numbers than id 24 (rounding drift between edits) -- removed rather than kept in sync, per the new one-authoritative-record rule (SOP-KITCHEN-LOG.md v1.4). Do not re-populate this entry; update recipes id 24 directly instead.]

SUPERSEDED 08/09/26 - this domain row is redundant. Bakes 1-6 were already fully logged in the items table (subject='Sourdough Bake #N'), not tracked here. Items table is the real counter going forward - highest existing 'Sourdough Bake #N' = current count. Today's bake correctly logged as item, not domain.

Safe to delete manually - was update_domain verification test 07/29/26

STANDARD (source: theperfectloaf.com): Bake straight from fridge — no warmup. Cold dough holds shape better and scores cleaner. EXCEPTION — underproofed only: if dough came out dense with little rise, leave out 1-2 hrs at room temp before baking. Watch for puff and jiggle. At 5,500ft bulk ferments slower so underproofing is more likely if bulk was cut short.

If dough comes out of fridge under-proofed (not risen much), leave out at room temp 1-2 hours before scoring and baking. Watch for puff and jiggle — not dense and tight. At 5500ft bulk runs slower.

New starter begun 07/04/26 — active

Started 07/01/26 — active