08/23/26. Second of 3 batches (David's Biscotti, recipe id 24) going into the oven now -- first bake (log stage, pre-slice). USR369 baking at 5,500 ft elevation -- asked for altitude-adjusted timing on this bake.

BAKING DIARY -- David's Biscotti (recipe id 24). Moved here 08/23/26 to keep the recipe itself clean (ingredients/directions only). Full working history: VERIFIED 08/23/26 -- full reference-rate audit. Every gram figure on this recipe (ingredients above and the chocolate variant below) is computed from ONE fixed rate table, shown here so the math is checkable rather than trusted on faith. These are density/weight APPROXIMATIONS (extract and emulsion densities especially vary by brand/proof) -- not a lab measurement -- but they are internally consistent with each other. REFERENCE RATES USED (grams): - White sugar: 200 g/cup - Vegetable oil: 218 g/cup - Large egg (out of shell): 50 g/each - Anise extract: 4.6 g/tsp - Ground cinnamon: 2.6 g/tsp - Bakery emulsion (water-based): 4.9 g/tsp - All-purpose flour: 125 g/cup - Baking powder: 4.6 g/tsp - Unsweetened cocoa powder: 86 g/cup - Chocolate chips: 170 g/cup - Walnuts, chopped: 125 g/cup (CONFIRMED 08/23/26) - Citrus zest (lemon or orange): ~2 g/tsp - Dried fruit (raisins or dried cranberries): 175 g/cup (CONFIRMED 08/23/26 -- same weight for either type) This is David's own recipe -- based loosely on a printed recipe found online, extensively modified over roughly a dozen batches (normally 4 at a time): half the anise the printed version called for, a bakery emulsion added alongside it, plus nuts and dried fruit folded into every batch. LORANN-STYLE EMULSION AMOUNT: not locked to an exact figure yet -- 1-2 tsp listed as a reasonable starting estimate given the anise is already at 1/2 tsp. Tell me the actual amount used and I'll correct it to an exact figure. WALNUTS confirmed 08/23/26 (125 g/cup, exact). DRIED FRUIT confirmed 08/23/26 (175 g/cup, exact) -- raisins for the Cinnamon Spice batch, dried cranberries for the other two (see TODAY'S BATCH PLAN below). No more open TBDs on this recipe except the exact bakery emulsion amount per batch. CHOCOLATE VARIANT (unsweetened cocoa powder, confirmed 08/23/26): Unsweetened cocoa is dry and bitter (no sugar, no fat) -- swapping it straight in for flour makes the dough drier and less sweet unless compensated. - REPLACE 1/2 cup all-purpose flour with 1/2 cup unsweetened cocoa powder (net flour becomes 2 3/4 cups instead of 3 1/4 cups). 1/2 cup unsweetened cocoa = 43 g (86 g/cup reference rate) - ADD 2-3 tbsp extra white sugar to offset the cocoa's bitterness (37.5 g, 12.5 g/tbsp reference rate) - ADD 1-2 tbsp extra vegetable oil to offset the cocoa's dryness (27.25 g, 13.625 g/tbsp reference rate) - FLAVOR NOTE: anise + cocoa is an unusual pairing -- consider vanilla or almond extract instead of anise for this variant. Plain biscotti stays anise; chocolate batch swaps the extract. - OPTIONAL ADD-IN: 3/4 cup mini chocolate chips on top of the cocoa, for a "double chocolate" version. 3/4 cup chocolate chips = 128 g (170 g/cup reference rate). TOTAL/ULTIMATE CHOCOLATE AMOUNT if using BOTH cocoa (in the flour) AND chocolate chips in the same batch: Cocoa powder: 43 g + Chocolate chips: 128 g = 171 g total chocolate in that batch. (If only the cocoa swap is used, without chips, total chocolate is 43 g. If only chips are added to the unmodified base dough, without the cocoa swap, total chocolate is 128 g.) - Everything else (oven temp, log-shaping, bake time, second-bake slicing step) stays the same as the base recipe. - TEST BAKE LOGGED 08/23/26 (Kitchen events table, id 59): first time trying the cocoa variant WITH the extra oil+sugar adjustment applied -- result/taste pending. OTHER FLAVOR IDEAS: chocolate-dipped (bake plain, dip cooled biscotti ends in melted chocolate after -- no dough change needed). CITRUS VARIANT (lemon or orange zest + extract -- from handwritten margin notes on the original recipe photo, not yet made/tested): Notes read: "1 lemon/orange, 1 zest or rind w/ extract" and separately "1/4 cup liquid = 1 to 1 3/4 cup flour" -- reading this as a ratio note: if adding 1/4 cup liquid (fresh lemon/orange juice) to the dough alongside the zest+extract, compensate with roughly 1 to 1 3/4 extra cups of flour to keep the dough at the right consistency (the base dough is already "heavy," so added liquid needs a real flour correction, not just a splash). Handwriting is not fully certain on the exact flour range -- confirm the real amount by feel on a test batch rather than trusting this number exactly. ZEST AMOUNT -- CORRECTED 08/23/26: originally logged as 2 tsp (~4 g) for both citrus batches, but USR369 clarified the orange batch actually used the zest of 2 whole oranges, which measured out to 4 tbsp (~24 g) -- a real amount, not the same as the earlier 2 tsp figure. Orange zest is now 4 tbsp/24 g, confirmed. Lemon zest is still logged at 2 tsp/~4 g from an earlier confirmation -- not yet re-verified against an actual measured amount the way orange was, so treat that one as less certain until USR369 confirms it the same way (whole-fruit zest amount, not an assumed teaspoon figure). The liquid/flour compensation ratio in the original handwritten note is still unconfirmed. TODAY'S BATCH PLAN (08/23/26, event id 60) -- 3 batches instead of the usual 4 (not enough eggs on hand: 4 batches = 12 eggs needed, doing 3 = 9). All 3 share the base flavor (1/2 tsp anise + 1 tsp cinnamon per recipe above), then split: - BATCH 1, Lemon: lemon bakery emulsion + 2 tsp (~4 g) lemon zest (citrus variant above, now actually being made) + 175 g dried cranberries. - BATCH 2, Chocolate Almond: cocoa/chocolate variant (above) + almond bakery emulsion + 4 tbsp (~24 g) orange zest (zest of 2 whole oranges -- CORRECTED 08/23/26, actual amount used was 4 tbsp, not the 2 tsp originally logged) + 175 g dried cranberries -- new combined variant, first time combining the chocolate swap with an emulsion flavor + zest together. - BATCH 3, Cinnamon Spice: cinnamon spice bakery emulsion + extra ground cinnamon beyond the base 1 tsp + 175 g raisins -- CORRECTED 08/23/26: this batch is not actually "no other mix-ins" as first logged, it gets raisins like the others, just no zest/chocolate. Result/taste feedback pending for all three.

08/23/26. Doing 3 batches today instead of the usual 4 -- not enough eggs on hand (4 batches needs 12 eggs at 3/batch; 3 batches = 9). All 3 batches share the base flavor: 1/2 tsp anise extract + 1 tsp ground cinnamon (per recipe id 24). Per-batch flavor plan: BATCH 1 -- Lemon: LorAnn Lemon Bakery Emulsion + lemon zest (citrus variant per recipe notes). BATCH 2 -- Chocolate Almond: unsweetened cocoa/chocolate variant (1/2 cup cocoa swap, extra oil+sugar) + LorAnn Almond Bakery Emulsion + orange zest -- new combined variant, not previously logged as its own named combo. BATCH 3 -- Cinnamon Spice (plain): LorAnn Cinnamon Spice Bakery Emulsion, extra ground cinnamon beyond the base 1 tsp, no other mix-ins/zest/fruit added -- the nothing

08/23/26. USR369 has made this Biscotti recipe (Allrecipes/JANDEE, domain id 7) roughly 12 times before, normally 4 batches at a time. This session: making the chocolate variant (unsweetened cocoa swapped for 1/3 cup flour) for the first time with the extra 2-3 tbsp sugar and extra 1-2 tbsp oil adjustment applied (to offset the cocoa's bitterness/dryness) -- testing how it tastes. Anise vs vanilla/almond extract choice not confirmed for this batch. Result/taste feedback pending.

Corrected Bake #7 items entry (id 32): 3 diagonal slashes not cross, 12min foil not 15, 150F lid-off check, water re-spray, result logged (good bread, good form). SOP-KITCHEN-LOG.md updated to v1.2 with DUAL-WRITE REQUIREMENT (items table + Kitchen-Sourdough-Bake-Log.xlsx, every bake, going forward). Spreadsheet backup path registered in BACKUP-REG.md (new Spreadsheets section, Kitchen [80]). File saved to backups/80-kitchen/spreadsheets/Kitchen-Sourdough-Bake-Log.xlsx, verified byte-identical via read-back.

USR369 confirmed: the most recent bake was plain - no garlic, dill, or other add-ins. Correcting/clarifying the record after the prior garlic+dill bake (#5/#6) tracked earlier this session - this next bake did not repeat those additions.

08/08/26: Mix started ~3:45pm, mixing finished ~4:15pm. ~4:45pm (30min later) pulled dough, added 7g dill. Folded/handled again ~1hr later (~5:45pm), again ~1hr later (~6:45pm), finished ~1hr15min later (~8:00pm) and placed in refrigerator for cold retard overnight. 08/09/26: Oven preheated this morning, dough rested an additional 15 min after preheat before baking (exact preheat temp/time unclear from dictation - flagged, not logged as a hard number). Dough pulled from fridge, scored (seeds/everything-bagel topping applied before scoring), water added to surface, topped with everything bagel seasoning. Baked covered ~20 min, then lid removed and aluminum foil placed over top for next ~15 min, then checked at 10-15 min intervals until done.

08/09/26 ~7:00am PT - shaped loaf going into refrigerator. Plan: score a cross pattern on top and add seeds + salt topping before baking.

DoughCalc v42 deployed (backed up first). Basic steps and Bake notes now default to hidden on first load instead of shown - changed applySectionToggles() to treat an unset toggle preference as hidden rather than shown. Still remembers whatever state you leave it in via localStorage once you tap Show/Hide.

DoughCalc v41 deployed (backed up first). Removed visible Malt field from ingredients card, replaced with a hidden input holding the same default so existing presets (std-sd-malt etc.) and any saved recipes with malt still calculate the same total dough weight - just no longer user-editable there. Added Malt to Add-ins dropdown, 0.75% suggested starting amount, for manual per-bake tracking instead.

DoughCalc v40 deployed (backed up first). Removed the Quick rise button entirely. Yeast is now available in the Add-ins dropdown as 'Yeast (quick rise)' with a 0.5% suggested starting amount (or type your own name/amount as always). Flagged for awareness: Basic steps' Regular-vs-Quick-rise instructions labeling still keys off the base Commercial Yeast field, not the Add-ins list, since add-ins are tracked separately from base ratios - noted in version comment for future reference.

DoughCalc v39 deployed (backed up first). Replaced the Yeast for... dropdown entirely with a single Quick rise tap button. Button applies the correct starter+yeast preset based on whichever mode (Bread/Pizza) is currently active, since that's the only distinction that mattered - no menu needed for two choices. Removed a dead auto-switch on starterPct input that referenced the dropdown's already-removed Overnight option (broken since v36, cleaned up now).

DoughCalc v38 deployed (backed up first). Added Hide/Show toggle buttons for Basic steps and Bake notes sections, state persisted in localStorage separately from the main autosave blob. Made sure print always shows Basic steps in full regardless of the on-screen collapse state - forced visible during preparePrint(), restored to whatever the toggle state was afterward.

DoughCalc v37 deployed (backed up first). Fixed blank Malt field bug USR369 caught in a screenshot - stale/invalid saved state (empty string) could blank out a field instead of showing a number. Added setIfValidNumber() guard used across all base ratio fields (flour/hydration/salt/oil/yeast/starterPct/starterHydration/malt) in both restoreLocalState and applySettingsObject - only applies a saved value if it parses as a real number, otherwise leaves the field's current value alone. Confirmed the Yeast for... dropdown already matches what was asked (manual + Quick rise Bread + Quick rise Pizza only, per v36).

DoughCalc v36 deployed (backed up first). Removed the three pure-commercial-yeast (yeast only) options from the Yeast for... dropdown menu - USR369 caught that the menu still offered them even after the instructions text was removed in v35. Only manual and the two starter+yeast options remain, renamed from Hybrid to Quick rise sourdough for consistency with the instructions labeling. Removed dead numeric-value handling code in the change listener since it's no longer reachable.

DoughCalc v35 deployed (backed up first). Removed the pure-commercial-yeast instructions branch (USR369: not solid, directions were incorrect). Now two labeled states only: 'Basic steps - Regular sourdough' (starter only) and 'Basic steps - Quick rise sourdough' (starter + yeast together). A dough with yeast but no starter now shows no instructions block at all rather than showing wrong steps. Removed the now-unused riseTimeText helper.

DoughCalc v34 deployed (backed up first). Basic steps now genuinely branch on leavening type instead of always showing sourdough steps: pure sourdough (starter only) keeps the fold/bulk-by-feel steps; pure commercial yeast (yeast only) switches to knead+two-rise steps with rise time matching the Yeast for... picker (quick/same-day/overnight); hybrid (both) gets a blended version noting bulk usually moves faster than pure sourdough. Caught and fixed an apostrophe breaking a JS string during syntax validation before deploy.

DoughCalc v33 deployed (backed up first). Added Basic steps instructions for sourdough recipes with a caution about garlic/herb fermentation slowdown. Made it dynamic per request - step 1 pulls actual computed flour/water/starter/salt amounts, step 4/5 reference the selected Dutch oven size (falls back to generic 'your Dutch oven' if none picked). Updates live with the rest of the breakdown on any input change. Shows automatically for sourdough presets (bread mode and both std-sd- standard presets), hidden for pizza/custom.

Fermentation note: USR369 has made rosemary bread before with no noticeable fermentation slowdown, despite rosemary generally being one of the stronger yeast-inhibiting herbs (high rosmarinic acid/essential oil content). Suggests either the amount used was moderate enough not to matter, or personal bulk-time/technique compensates. Worth weighing against the garlic-suppression pattern confirmed this session (18g fresh garlic did noticeably slow Bake #5/#6) - garlic appears to be the bigger real-world factor for USR369's bakes so far, not herbs generally.

DoughCalc v32 deployed (backed up first). Print content confirmed WORKING - shows just the recipe portion correctly. Remaining issue: exiting the print preview left the app showing only the hidden-down print view until a manual refresh, because afterprint/the 800ms timeout weren't reliably firing on this print exit flow. Added visibilitychange, pageshow, and focus event listeners as fallback triggers for restoreAfterPrint(), so returning to the page/tab by any path re-shows the full app without needing a manual reload.

DoughCalc v31 deployed (backed up first) - REAL BUG FIX, not print-related. My original v24 edit that added id=ingredientsCard accidentally deleted the Flour field's label and wrapper divs in the str_replace, leaving the hint text (the flour you weigh out fresh) floating disconnected on the live screen with no Flour label above the 500g input - visible bug on the app itself since v24, unrelated to the print issue. Restored the correct field/label/hint/field-input structure matching every other field in the card. Print issue still outstanding, print pipeline still showing raw fields despite hide+repaint fix in v30 - needs further diagnosis.

DoughCalc v30 deployed (backed up first). USR369 confirmed using our in-app Print button specifically and still getting the raw-fields printout even after v29's beforeprint hook - ruled out wrong-trigger theory. Real cause: classic print-timing race - window.print() was called immediately after setting display:none, and on this mobile print pipeline the snapshot was grabbed before the browser actually repainted with the hidden elements gone. Fixed with a double requestAnimationFrame before calling window.print(), forcing a real paint of the hidden state first. All element IDs in PRINT_HIDE_IDS reconfirmed matching actual DOM ids.

DoughCalc v29 deployed (backed up first). USR369 cleared cache and got the exact same broken 2-page printout with raw input fields, ruling out caching as the cause. Root cause: the hide-before-print logic only ran inside our own Print button's click handler - if USR369 printed via the phone/browser's own Print menu/icon instead of tapping our in-app button, that logic never executed. Fixed by hooking preparePrint/restoreAfterPrint into the native beforeprint/afterprint window events, which fire for any print trigger, not just our button.

DoughCalc v28 deployed (backed up first). Print now includes an Instructions section built from whatever's typed in Bake Notes, shown only if non-empty - the notesCard input/textarea itself stays hidden as before, but its actual text content now gets pulled into the printout. Percentages confirmed already excluded (that was the ingredientsCard, hidden since v27).

DoughCalc v27 deployed (backed up first). Print was showing 2 pages including raw input field values (Hydration/Salt/Oil/etc) despite @media print CSS hiding them - diagnosed as the mobile printer-share app (Epson iPrint or similar) likely ignoring @media print entirely and rendering the full live page. Fixed by having the Print button actually hide the non-recipe DOM elements before calling print() and restore them after (via afterprint event + timeout fallback), which works regardless of whether the print pipeline honors CSS media queries. Also dropped the altitude note from the printed version to help it fit one page - print now shows just recipe name, total weight, ingredient breakdown, and bake temp/time.

DoughCalc v26 deployed and backed up (note: v25 wasn't separately backed up before this deploy - TASKGATE window had expired at deploy time, caught and backed up v26 immediately after). Added Rename and Delete buttons that appear when a real saved recipe is loaded (not the built-in standard presets). Rename prompts for a new name and updates via update_item. Delete confirms then soft-deletes via update_item status=deleted, which drops it from the load dropdown without hard-removing it from the database - recoverable if needed.

DoughCalc v25 deployed (backed up first). Fixed: saving a new named recipe now updates the on-screen recipeName display to what was typed, instead of leaving the generic mode label showing. This is what shows in the readout and now prints with the Print button - name was missing from print because the display itself was never updating on save, only on load.

DoughCalc v24 deployed (backed up first, v23 now in PREVIOUS rotation). Added Print recipe button in the readout card, above the ingredient breakdown. Print stylesheet hides all input controls and reference cards (ingredients inputs, saved-recipe card, notes card, pan cards, loaf-size and common-measurements reference cards, add-ins input controls) - prints just the recipe name, total weight, full ingredient breakdown including add-ins, and bake temp/time.

DoughCalc v23 deployed (backed up first via BACKUP.php). Fixed: loading a saved recipe now tracks its item ID. Hitting Save with the name field left blank updates that same recipe in place via update_item - including add-ins, which are now part of what gets saved/loaded (previously only base ratios were saved, add-ins were local-only). Typing a new name still saves a separate copy instead of overwriting. Switching mode (Pizza/Bread/Custom) clears the tracked recipe so Save doesn't silently overwrite the wrong one.

DoughCalc v22 - found the actual root cause of the Dill complaint: add-ins were being added correctly all along, they just only ever rendered in the separate lower Add-ins card, never in the main top breakdown (Flour/Water/Salt/Starter/Malt) where USR369 was looking. Fixed: add-ins now render as additional rows in the main breakdown alongside the core ingredients, refreshing live on add/remove. Lower Add-ins card still there as the input controls.

DoughCalc v21 deployed. Unit suggestions now recalculate for tsp/tbsp/cup/each with per-ingredient gram conversion figures (not grams-only anymore) - switching the unit dropdown after picking a preset recomputes the amount instead of leaving a stale gram number. Add button click handler wrapped in try/catch so any residual failure shows a visible error message instead of silently doing nothing. Root cause of persisting 'not showing up' complaint after v20 not fully confirmed - asked USR369 for exact repro steps if it still fails.

DoughCalc Add-ins: confirmed decision - gram suggestions only, no need to compute suggested amounts for tsp/tbsp/cup/each if unit is switched. USR369 fine leaving as grams-only, no build needed.

DoughCalc v20 deployed. Found the Dill bug: Add button required an amount to be entered, and silently no-op'd with zero visible feedback when it was missing - just an invisible .focus(), so it looked like the item vanished. Fixed with a visible status message on both missing-name and missing-amount cases. Also added gram suggestions to the preset dropdown (garlic 3%, herbs 1%/0.5% dried, cheese 15%, seeds 5%, cinnamon 1%, dried fruit 20%, honey 5%, sugar 5%, egg 1 each, butter 8% - all % of current flour weight) - picking a preset auto-fills a starting amount, still fully editable before Add.

DoughCalc v19 deployed: new Add-ins card - dropdown of common extras (garlic, herbs, cheese, seeds, etc.) or type-your-own manual entry, amount+unit, Add button builds a running list with per-item remove. Persists in local device state across opens like the rest of the screen. When bake notes are saved to the log, add-ins are automatically folded into the context line so they're captured with the bake record. JS syntax validated before deploy.

Cleanup: fixed stale system-code self-references in Kitchen's own gov files. Kitchen was the one system that missed the 07/31/26 code-to-decade migration other systems got. Fixed headers in WHITELIST-80.md, knowledge-80.md, todo-80.md, directive-80.md, jurisdiction-80.md (all said -08 internally despite correct -80 filenames). Also fixed WHITELIST-80.md's internal protected-file list, which was pointing at nonexistent -08 paths for knowledge/jurisdiction/directive/handoff/todo/WHITELIST - meaning Kitchen's delete-protection list wasn't actually matching any real file. handoff-80.md was already correct. Root wiring bug (gov-status-api.php checking code instead of decade for 6 of 7 file types) and SOP-INDEX.md naming also fixed this session.

Bake result: almost perfect, room for improvement next time - crust coloring was a little off (detail pending - asked USR369 to specify pale/blotchy/dark patches). Garlic-fermentation-suppression hypothesis CONFIRMED as suppression-not-inhibition: dough was flat/tight through first two folds after 18g garlic addition, fully recovered by shaping/bake, resulting in an almost-perfect loaf. Pattern: garlic slows early fermentation but does not prevent successful bake given adequate total time (this bake ran long bulk - 3pm mix to 8pm shape, ~5hrs).

CORRECTION to event #24: Third fold was 6:00pm, not 7:00pm as read off the handwritten photo (misread - USR369 confirmed the Second-to-Third gap was 1.5hr, not 2.5hr). Corrected fold timeline 08/04/26: 3:00pm mixed, 3:30pm first fold+garlic, 4:30pm second fold, 6:00pm third fold, 8:00pm last fold/shaped into fridge. Bake times 08/05/26 unchanged: 5:30am preheat 475F, 6:10am bread in lid on, 6:30am lid off+foil+450F, 7:00am out of oven.

SUPERSEDES events #19-23 (dictation-transcribed timeline had errors, corrected here from USR369's handwritten bake sheet - photo verified, this is now the authoritative record). RECIPE (grams): 244 water, 425 flour, 9.6 salt, 9.6 malt, 106 starter, 18g fresh garlic (not 20g as previously logged), target 62% hydration (244g water + ~53g water from 106g starter at 100%-hydration / 425g+53g flour = 62.1%, checks out). Dough ran thin, added 30g flour. TIMELINE 08/04/26: 3:00pm mixed, 3:30pm first fold+garlic added, 4:30pm second fold (5:00pm was crossed out/corrected to 4:30pm on the sheet), 7:00pm third fold, 8:00pm last fold/shaped, into fridge overnight. BAKE 08/05/26 (corrected from previously-logged PM times, which were wrong - these are AM): 5:30am preheat 475F, 6:10am bread in oven lid on, 6:30am lid off+foil on top+down to 450F, 7:00am out of oven. Garlic-fermentation-suppression hypothesis from earlier session still open pending crumb/rise result.

CORRECTION to event #22: all Bake #5 activity (mix through oven bake) occurred same day, 08/04/26 - no overnight/next-day split, USR369 did not go out that day. Banneton liner is Roatan cloth, not 'tan cloth' (dictation mishear). Corrected timeline: mix (extra flour, thin dough) -> +30min fold1 (20g garlic) -> +1hr fold2 (tight/flat) -> +1hr20min check (puffed/relaxed) -> +30min shaped into Roatan-cloth banneton, fridge retard -> later same day, dough thin again on pull, added 30g more flour -> 6:00pm oven preheat 475F -> 6:17pm bread in Dutch oven w/ two cookie sheets underneath -> 6:37pm lid off + foil on top, down to 450F -> ~20-30min final bake.

Bake #5 FULL TIMELINE - 08/04/26: mix (extra flour added early, dough too thin), +30min fold1 (20g fresh garlic added), +1hr fold2 (worked dough, still tight/flat), +1hr20min check3 (puffed/relaxed, no fold), +30min shaped into tan-cloth-lined banneton, fridge cold retard (mix-to-fridge approx 3hr20min). Overnight unattended fridge retard, USR369 out all day at doctor from 8am. 08/05/26 bake day: dough too thin again, added another 30g flour before baking. Oven preheat 475F at 6:00pm. Bread in Dutch oven at 6:17pm with two cookie sheets underneath for bottom-heat diffusion (per prior bottom-burn issue). At 6:37pm (+20min): lid off, foil over top to prevent burning, oven down to 450F. Final bake ~20-30min more at 450F, lid off, foil on.

Bake #5 checkpoint: ~1hr20min after second fold, dough puffed up a bit and relaxed/softened in appearance (vs prior tight/flat state). Sign of yeast activity recovering - garlic suppression appears to be wearing off. Plan: no fold yet, recheck in 30-40min; if continued rise proceed to fridge cold retard before 8am departure, if stalls again wait longer before folding.

Bake #5 checkpoint: second stretch-and-fold worked the dough a bit more firmly. Dough now tight (good gluten development) but still minimal volume growth after ~1hr since prior fold. Yeast development still running behind - consistent with garlic-suppression hypothesis from event #19. Advised extending next fold interval to 1.5hr instead of 1hr to avoid overworking a dough that hasn't had time to build gas.

Bake #5 in progress, 08/04/26. Approx 55-60% hydration, added extra flour early to bring hydration down from initial mix. First stretch-and-fold at ~30min, added 20g fresh garlic at that stretch. Second stretch ~1hr later showed no enlargement - yeast development slow. USR369 questioning whether garlic addition retarded fermentation.

STARTER: Fed this morning ~6am with whole wheat addition. By 5:30pm showing dense bubble network, very active — best activity since day 1. Whole wheat flour addition confirmed as the catalyst. DOUGH: Mixed ~8am. 100g starter / 375g flour / 265g water / 9g salt. Autolyse 30-45 min. 4 sets stretch and fold spread throughout day, final set ~1:15pm. Dough very wet and sticky throughout. BULK FERMENT: 1:15pm to ~5:30pm (~4.5 hours). Dough more than doubled, pushing against plastic wrap covering bowl. Poke test at 5:30pm — dough stuck to finger = ready, slightly past peak. SHAPING: Difficult due to high hydration. Dough very wet and sticky. Placed in large round banneton with floured linen liner. Deflated during shaping — normal. Extra flour applied to outside to prevent sticking. COLD RETARD: Into fridge ~5:53pm covered with towel. Bake planned for tomorrow morning ~5-6am. NOTES: First sourdough bake attempt. Dough was wetter than expected. Bannetons used — large round + oval available. Sourdough guide page built at frontend/80-Kitchen/sourdough-guide.html with 8 sections and Read Aloud feature.

Fed starter while still risen (at/near peak). Half removed for first bread dough attempt. Remaining half fed. Next peak expected ~3-4pm (8-10 hours). Bake schedule going forward: feed 7am, peak 3-4pm, mix dough at peak, bulk ferment, shape by 8pm, cold retard overnight in fridge, bake next morning in cool kitchen.

Photo taken 5:49am. Starter fed previous evening ~7pm (~11 hours prior). Risen well above rubber band marker. Good bubble activity visible through glass. Best rise seen since day 1. Peak window appears to be 8-12 hours after feeding at 5,500ft altitude. Bake timing: feed 7-8pm, peak at 5-6am, take half for bread dough at peak, feed remaining half immediately. Bulk ferment at altitude = 6-10 hours. Starter is ready to use.

Both starters fed daily. Minimal activity — not much visible rise. Yesterday one batch went an extra 12 hours before feeding (fed at 12:15pm today instead of usual schedule). Fed daily but rise pattern still weak at day 11. Monitoring.

fermentation

All pickles removed, rinsed under cold water. Kahm yeast skimmed from brine surface. Jar rinsed. Pickles returned to jar. Consider adding fresh saltwater to replace some diluted brine to slow kahm regrowth.

fermentation

Removed 2 more cups brine, replaced with plain water. Total brine replaced: 4 cups (07/07) + 2.5 cups (07/09) + 2 cups (07/15) = 8.5 cups total. Salt level now acceptable — tastes good. White powdery coating developing on surface and on pickles = kahm yeast (harmless). Skimmed off top. Continuing ferment.

fermentation

BEST NOODLES BY CATEGORY: - Health/low fat: Rice noodles (pho style) — lowest fat, gluten free, light on digestion - Low glycemic/high fiber: Soba (buckwheat) — more protein than wheat, good for blood sugar - Texture/satisfaction: Fresh ramen or udon — chewy, holds broth well, filling - Lowest calories: Shirataki (konjac root) — near zero calories/fat, neutral taste, takes on broth flavor - Everyday cup noodle: Rice noodles win — lighter, less fat than fried wheat noodles NOTE: Most instant cup noodles use pre-fried wheat noodles — that is where most of the fat comes from. Pho-style cups (like Snapdragon) use rice noodles = much lower fat.

knowledge

Removed 2.5 cups brine 07/09/26 (2 days ago from 07/11). Total replaced: 4 cups (07/07) + 2.5 cups (07/09) = 6.5 cups. Monitoring salt level.

fermentation

Both starters fed daily. Day 5 (07/09), Day 6 (07/10), Day 7 (07/11) all fed. Monitoring rise pattern.

fermentation

Still too salty after first dilution (07/07/26). Removed 2.5 more cups brine, replaced with plain water. Total dilutions: 4 cups (07/07) + 2.5 cups (07/09) = 6.5 cups replaced. Monitoring.

fermentation

Replaced/fed both starters. Minimal rise again — day 3 was not a fluke. Pattern continuing. Monitoring.

fermentation

Two batches running. Batch A (no malt) = standard equal parts control. Batch B (extra malt) = ~1/4 tsp at start additional 1/2-3/4 tsp added since. Both fed today, waiting until tomorrow. Day 3 — minimal rise this feeding, possibly a fluke. Monitoring.

fermentation

Removed 4 cups of brine, replaced with plain water to reduce saltiness. Batch tasted very good at day 4 — slightly too salty. Dilution applied as fix.

fermentation

Fed at approx 2:30pm. Starter rose then collapsed back to normal height — expected behavior. Equal parts standard ratio — control batch against Batch A.

fermentation

Fed at approx 2:30pm. Starter rose then collapsed back to normal height — expected behavior. This batch has extra malt added.

fermentation

Checked batch. Not yet tasted. Surface scum present some mold-like material — consistent with prior batches, not a new concern. Batch continuing.

fermentation