BAKE #17 -- DESSERT LOAF (recipe #37), ROUND Dutch oven. DONE. SOURCE DOUGH: Large Sour Dough Soft Crust with Egg base (Breadmaker's Companion printout, 1100g flour version: 1100g flour/577g water/220g starter/24g salt/54g oil/11g malt/54g honey, theoretical 2041g dough), split into this loaf + Bake #16 (Large Soft Crust with Egg Loaf, item #61, same dough). Base ratios also standing separately as recipe #39 (Soft Crust Dough -- Base Ratios, no split/bake instructions attached). MIX: 1100g flour used (a bit more flour than planned), actual dough came out to ~2200g+ (heavier than the printout's 2041g theoretical). Water + starter mixed first, then rest of ingredients added. SPLIT (09/12/26): broken up after a 30min rest into 1000g for THIS loaf (dessert, round) and 1200g for Bake #16 (main bread, oblong) -- 1000/2200=45.5%, 1200/2200=54.5%. Confirms the 600g/500g Soft Crust split is a PERCENTAGE of the ACTUAL total dough weight, not a fixed flour-weight target. FOLDS: stretched & folded every 45min, 3 times total (different cadence than recipe #38's previously confirmed 1hr+10min timing). RETARD: 10 hours in the refrigerator overnight. BAKE (09/12/26): lid on throughout (no browning issue reported on this one). 30min -- good, +15min. 45min -- 185F, +10min. 55min -- 200F, +7min. FINAL (65min total): approx 204-206F internal (USR369 said "104 and 106" -- read as 204/206F given both loaves were already 200-202F ten minutes earlier and finished baking; flagging this reading rather than logging the literal number). RESULT: looks really good. TASTE: pending, not yet reported. RECIPE STATUS: this bake's real data (lid-on-entire-bake, ~65min total to 204-206F, no add-in percentages recorded yet at this scale) being folded into recipe #37 now.

BAKE #16 -- LARGE SOFT CRUST WITH EGG LOAF (recipe #36), OBLONG Dutch oven. DONE. SOURCE DOUGH: Large Sour Dough Soft Crust with Egg base (Breadmaker's Companion printout, 1100g flour version: 1100g flour/577g water/220g starter/24g salt/54g oil/11g malt/54g honey, theoretical 2041g dough), split into this loaf + Bake #17 (Dessert Loaf, item #62, same dough). Base ratios also standing separately as recipe #39 (Soft Crust Dough -- Base Ratios, no split/bake instructions attached). MIX: 1100g flour used (a bit more flour than planned), actual dough came out to ~2200g+ (heavier than the printout's 2041g theoretical). Water + starter mixed first, then rest of ingredients added. SPLIT (09/12/26): broken up after a 30min rest into 1200g for THIS loaf (main bread, oblong) and 1000g for Bake #17 (dessert, round) -- 1200/2200=54.5%, 1000/2200=45.5%. Confirms the 600g/500g Soft Crust split is a PERCENTAGE of the ACTUAL total dough weight, not a fixed flour-weight target. FOLDS: stretched & folded every 45min, 3 times total (different cadence than recipe #38's previously confirmed 1hr+10min timing). RETARD: 10 hours in the refrigerator overnight. BAKE (09/12/26): LID ON THE ENTIRE BAKE, never removed. 30min -- good, +15min. 45min -- 190F, browning too much under the closed lid, foil added directly on top of the dough (lid stayed on over that), +10min. 55min -- 202F, +7min. FINAL (65min total): approx 204-206F internal (USR369 said "104 and 106" -- read as 204/206F given both loaves were already 200-202F ten minutes earlier and finished baking; flagging this reading rather than logging the literal number, since 104-106F would not be physically consistent with the prior checkpoints). RESULT: looks really good. TASTE: pending, not yet reported. STILL OPEN FROM PRIOR BAKE: Large Soft Crust with Egg Loaf's taste from Bake #15 (item #60) was never reported -- still owed, separate from this bake. RECIPE STATUS: this bake's real data (lid-on-entire-bake, foil-for-browning technique, ~65min total to 204-206F) being folded into recipe #36 now.

RECIPE: Master Dough -- Large Loaf + Dessert Bread (Combined Batch, Split), recipe #38 -- egg-enriched master dough (950g flour, 519g water, 190g starter, 20.2g salt, 9.5g malt, 48g oil, 1 egg, 60g honey) mixed as one batch, then split 63.2%/36.8% by ACTUAL weighed total (not a fixed number -- last test batch came in at 1980g, split 1250.5g/729.5g) -- Large Soft Crust with Egg Loaf portion stays plain, Dessert Loaf portion gets sugar/cinnamon/dried fruit/toasted nuts folded in after the split. Folds every 1hr + ~10min to actually do each fold (confirmed 09/08/26). NAMING (confirmed by USR369 09/09/26 -- applies to this bake and Bake #16): the two loaves from this Master Dough split are the LARGE SOFT CRUST WITH EGG LOAF (recipe #36) and the DESSERT LOAF (recipe #37). Use these names, not generic labels, in every log entry going forward for any Master Dough split bake. TWO LOAVES FROM THIS ONE BATCH -- tracking both under this same Bake #15 entry since they came from one dough: - LARGE SOFT CRUST WITH EGG LOAF (recipe #36), plain, ~1250.5g at last actual weigh-in. RESULT: PERFECT (confirmed by USR369 09/09/26). Baked longer than the recipe's 35-40min estimate -- big loaf, egg-enriched, lid kept on the entire bake per USR369's call rather than switching to the uncovered finish, since it was already browning well under the lid. Internal temp path: 160F -> 180F -> ~200F, finished in the 205-210F target range. DONE. TASTE: pending, USR369 to report back. - DESSERT LOAF (recipe #37), sugar+cinnamon+dried fruit+toasted nuts folded in, ~729.5g at last actual weigh-in. Internal temp checks: 25min -> 140F (corrected from an earlier 150F mislog); +10min more -> 160F; +10min more -> 185-190F, lid taken OFF for the uncovered finish; +10min more -> 202-204F -- pulled, moved to a sheet pan (silicone liner) for another 5min for direct/dry heat since fully exposed; +5min more -> 204-205F, foil on top for the final 5min push -- carryover heat landed it in target range. DONE. TASTE: WONDERFUL -- better than USR369's expectations (confirmed 09/09/26). NEXT: Large Soft Crust with Egg Loaf taste still pending -- once that's in, close this item (both loaves fully done incl. taste) and complete the dual-write to Kitchen-Sourdough-Bake-Log.xlsx per SOP-KITCHEN-LOG.md.

Logged retroactively 09/08/26 -- this bake happened last week but wasn't recorded at the time. RECIPE: Large Loaf -- Soft Crust (Not Thick), recipe #32 (sourdough starter base, free-form Dutch oven + rattan banneton, loaf-pan/lower-temp technique adapted for a softer crust than the usual thick-crust method). No further timeline detail available since this wasn't logged in the moment. RESULT: came out very good.

RECIPE: Sour Sour Sourdough Bread (recipe #26) -- Large Loaf base (600g flour, 349.2g water, 120g starter, 13.2g salt, 6g malt), 48hr+ cold retard variant. MIX/FOLD: normal mix, then folded/massaged 3 times at ~50min intervals, first one at the 30min mark. RETARD: shaped and into the refrigerator 35 hours before baking -- short of recipe #26's 48+ hour target by ~13hrs. USR369 plans a longer retard next time. BAKE SEQUENCE: 475F 20min lid on -> 450F 15min lid off with aluminum foil tented on top -> 10min foil off -> 10min foil back on. RESULT: bread looks real good. Sourness vs. a full 48+hr retard not yet compared -- next bake will test the longer retard directly against this one.

[BAKENOTE] Recipe: Sour Sour Dough | Bake temp: 475°F → 450°F | Bake time: lid on ~19-27min + lid off ~19-33min COLD RETARD 48 HOURS OR MORE in the refrigerator -- this is the key change from the standard overnight retard. Extending the retard well past the usual ~12-13hrs is the single biggest lever for a more sour, tangier loaf (extended cold time lets acetic-acid-producing bacteria keep working long after yeast activity slows).

[BAKENOTE] Recipe: Sour Sour Dough | Bake temp: 475°F → 450°F | Bake time: lid on ~19-27min + lid off ~19-33min Text and images you copy will automatically show here

[BAKENOTE] Recipe: Bread — default ratios | Bake temp: 475°F → 450°F | Bake time: lid on ~19-27min + lid off ~19-32min OLD RETARD 48 HOURS OR MORE in the refrigerator -- this is the key change from the standard overnight retard. Extending the retard well past the usual ~12-13hrs is the single biggest lever for a more sour, tangier loaf (extended cold time lets acetic-acid-producing bacteria keep working long after yeast activity slows).

[BAKENOTE] Recipe: Sour Sour Dough | Bake temp: 475°F → 450°F | Bake time: lid on ~19-27min + lid off ~19-33min OLD RETARD 48 HOURS OR MORE in the refrigerator -- this is the key change from the standard overnight retard. Extending the retard well past the usual ~12-13hrs is the single biggest lever for a more sour, tangier loaf (extended cold time lets acetic-acid-producing bacteria keep working long after yeast activity slows).

Testing if system=08 (vs 80) causes silent failure or misrouting

[BAKENOTE] Recipe: Bread — default ratios | Bake temp: 475°F → 450°F | Bake time: lid on ~19-27min + lid off ~19-33min OLD RETARD 48 HOURS OR MORE in the refrigerator -- this is the key change from the standard overnight retard. Extending the retard well past the usual ~12-13hrs is the single biggest lever for a more sour, tangier loaf (extended cold time lets acetic-acid-producing bacteria keep working long after yeast activity slows).

[DOUGHPRESET] {"flour":600,"hydration":62,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":1.5,"addIns":[]}

[BAKENOTE] Recipe: Large loaf | Bake temp: 475°F → 450°F | Bake time: lid on ~19-27min + lid off ~19-32min | Add-ins: 6g Malt The Malt really gives a crispiness to it make sure it's baked to at least 105 I brought mine out at 102 pretty soft in the middle. It's a nice size loaf

[DOUGHPRESET] {"flour":600,"hydration":62,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":1}

RECIPE: DoughCalc Large loaf printout (printed 8/26/26 1:54pm) -- 62% hydration, 2% salt, 20% starter. Total dough weight 1088.4g: Flour 600g, Water 349.2g, Starter 120g, Salt 13.2g, Malt 6g. Bake plan per DoughCalc: 475F -> 450F, lid on ~19-27min + lid off ~19-32min (Dutch oven, +45% vs reference recipe #19). STATUS: mix started ~2:41pm 08/26/26. BAKE: 15min lid on, then 25min lid off at 450F (40min total) -- internal temp only 182F (below 205-210F target), top darkening -- tented with foil, oven bumped to 475F to finish. RESULT: came out beautiful, very good. Exact total additional bake time and final internal temp not yet given by USR369 -- needed to properly correct DoughCalc's bake-time scaling formula for Large-loaf sizes (currently under-predicts for this size per this bake). Preset 'Large Loaf' (600g flour/62%/20% starter/2% salt/1% malt) saved to DoughCalc dropdown as item #49.

[DOUGHPRESET] {"flour":600,"hydration":62,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0,"addIns":[{"name":"Malt","unit":"g","pct":1,"isPct":true}]}

[DOUGHPRESET] {"flour":600,"hydration":70,"salt":1.75,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":3,"addIns":[{"name":"Malt","unit":"g","pct":0.54,"isPct":true}]}

TIMELINE 08/23-08/24/26. MIX: ~3:00pm 08/23/26, 65% hydration, mixed ~30min. SALT: added and massaged in at ~3:30pm (end of mix). MASSAGE #2: ~4:30pm (1hr later). MASSAGE #3: ~5:30pm (1hr later). SHAPE + FRIDGE: ~6:30pm 08/23/26 (1hr after 3rd massage) -- shaped into lined rattan banneton, into refrigerator overnight. COLD RETARD: ~6:30pm 08/23 to ~7:00am 08/24 (~12.5hrs). BAKE MORNING: oven turned on 6:10am 08/24, took 20min to preheat (~6:30am ready), left ~15min beyond that before loading. BAKE START: ~7:00am 08/24/26. TOPPING: flaked salt on top, sprayed with water to help salt adhere. SCORING: 3 diagonal slashes. BOTTOM-BURN MITIGATION: two small cookie sheets placed on the rack below the Dutch oven during the bake. BAKE ACTUAL: lid on ~15min, then lid off close to 30min (longer than the originally planned 25min) -- ~450F. RESULT: Came out looking very good. Bottom came out good -- the two-cookie-sheet mitigation worked this time (contrast with Bake #2/#9's cookie-sheet notes about partial/limited buffering). Recipe: Sourdough Bread - Thick Crust (ID:19).

[BAKENOTE] Recipe: Sourdough — With malt (crust color/crunch) | Bake temp: 475°F → 450°F | Bake time: lid on ~19-25min + lid off ~19-31min Nmjhi

[DOUGHPRESET]{"flour": 500, "hydration": 70, "salt": 2.2, "oil": 0, "yeast": 0, "starterPct": 20, "starterHydration": 100, "malt": 0, "addIns": []}

[DOUGHPRESET] {"flour":515,"hydration":65,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0.25,"addIns":[{"name":"Malt","amount":10,"unit":"g"}]}

TIMELINE: Mix started ~3:32pm 08/19/26. At ~30min mark (~4:02pm), added salt and massaged the dough (delayed-salt / salt-after-autolyse-style technique - flour+water mixed first, rested, then salt worked in by hand). No further fold/retard/bake timeline detail given by USR369 beyond this. RESULT (confirmed 08/23/26): came out great -- a little flat, caused by the dough being too wet. Lesson for next bake: reduce hydration or tighten shaping/handling next time to avoid the same flatness.

Screenshots reviewed 08/19/26. (1) Save-under-same-name: NOT a bug - feature already exists, leave the recipe name field blank and hit SAVE to update in place instead of creating new. USR369 informed directly, no filing needed. (2) Bread/pizza mixup: REAL bug, confirmed via screenshots - Pan size + Crust style selectors (pizza-pan concepts) showing under active Bread tab, and Crust style dropdown missing 'Thick Crust' option despite USR369's own tested recipe #19 being named exactly that. Filed to Builder[20], inbox msg 1065.

[DOUGHPRESET] {"flour":500,"hydration":75,"salt":1.75,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0,"addIns":[{"name":"Malt","amount":8,"unit":"g"}]}

[DOUGHPRESET] {"flour":500,"hydration":75,"salt":1.75,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0,"addIns":[{"name":"Malt","amount":2.7,"unit":"g"}]}

TIMELINE: Mixing started ~4:00pm 08/14. Folded every 40min thereafter, except the first interval was mashed/combined fully rather than a gentle fold. RECIPE: 500g total of a grain/grind flour mixture, targeted at 62% hydration (higher than Bake #8's 58% preset) - came out VERY dry despite the 62% target, had to add extra water beyond the calculated amount. ADDITIONS: 100g all-purpose flour, 12g malt (higher than Bake #8's 1.4g target - USR369 confirmed intentional, never got explicit re-confirmation but treated as settled). BOTTOM-BURN MITIGATION: 9-inch deep water pan planned under the Dutch oven, first real test of that fix. GOAL: USR369 was specifically trying for a thicker crust this bake. RESULT (added 08/19/26): sprayed water on the bread before baking, crust was good going in. Came out dark, but very good overall - thicker-crust goal achieved, dark color was an acceptable/expected tradeoff, not a failure.

Duplicate created by Claude 08/09/26 without checking closed items first (K189 - get_items excludes closed by default, item #19 already existed since 08/03/26). Provenance note (Google Drive sheet source) merged into #19. Keeping this stub per platform convention rather than deleting.

Duplicate of item #32. All unique detail (DoughCalc preset numbers, dough weight variance) merged into #32, which is the single authoritative record for Bake #8. Keeping this stub per platform convention rather than deleting.

Date: 08/05-08/06/26 (mix through bake). PLAIN - no additions/toppings, confirmed directly by USR369 08/19/26 (herb comment was about the group/Bakes 3 and 6 generally, not this one). RESULT: fine, no issues (confirmed 08/09/26); came out good, good taste (confirmed 08/19/26). Full mix/fold/retard/bake timeline not separately recorded - only date and result confirmed. This bake precedes Bake #8 (dill + everything bagel, 08/09/26).

Claude created this as a new Bake #7 entry without checking for an existing one first. Item #32 already existed with the full timeline (mixing, dill add-in, folds, shaping, cold retard, scoring, bake process). All content from this item has been merged into #32, which is now the single authoritative record for Bake #7. Keeping this stub rather than deleting per platform convention - see #32 for the real record.

Linked to recipe: Sourdough Bread - Thick Crust (ID:19), using saved preset "Sour Dough large dry loaf" (500g flour, 58% hydration/269g water, 100g starter, 11g salt, 1.4g malt target). ADDITIONS: 7g dill, mixed in ~4:45pm (30min after mix finish). ACTUAL RECIPE DEVIATION: malt (0.25%, ~1.4g target) was left out of this bake - forgotten during mixing. TIMELINE 08/08-09/26: Mixing started ~3:45pm 08/08, finished ~4:15pm. Dill added ~4:45pm. Fold ~5:45pm. Fold ~6:45pm. Finished ~8:00pm (1hr15min after 3rd fold), shaped and into fridge for cold retard. 08/09/26: Oven preheated to 475F, dough rested 15min after preheat before baking. Pulled straight from fridge (no warmup). Everything bagel seasoning + water applied to surface BEFORE scoring (seeds pushed aside cleanly by blade). SCORED: 3 diagonal slashes on top. Baked covered (lid on) ~20-22min (dough +18% vs reference recipe #19, times widened accordingly). Lid removed, internal temp checked at 150F at that point, sprayed a little more water on top. Aluminum foil placed over top for 12min. FINAL BAKE DETAILS: Forgot to drop temp from 475F to 450F on the usual schedule - caught it when checking internal temp, which read 203F. Foil removed at that point, temp dropped to 450F, +5 more minutes added (~20-27min total lid-off). Final internal temp 204F (right on target). RESULT: good oven spring, nice ear/score, everything-bagel topping caught well on top, very good form and look overall despite the missing malt. Bottom came out darker than top. ROOT CAUSE - BOTTOM SCORCH (K292): two known bottom-burn mitigations were both skipped this bake - (1) normally uses two layers of cookie sheets under the Dutch oven as heat shield, only used one/none this time, (2) forgot the scheduled temp drop at the 20-minute mark. Both point directly to the bottom scorch. RECIPE DEVIATION NOTE: malt omission means this bake is not a true test of the preset as saved - if comparing future bakes against this one, account for the missing malt. [Merged from duplicate item #35 - closed.]

[DOUGHPRESET] {"flour":500,"hydration":58,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0.25}

[DOUGHPRESET] {"flour":500,"hydration":58,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0.25,"addIns":[{"name":"Dill","amount":7,"unit":"g"}]}

[DOUGHPRESET] {"flour":475,"hydration":62,"salt":2,"oil":0,"yeast":0,"starterPct":2,"starterHydration":100,"malt":2.5}

Captured 08/04/26 during DoughCalc build session. USR369's stated long-term vision, explicitly NOT for now: 1. STANDALONE APP CONVERSION — DoughCalc (and potentially the wider Kitchen app) eventually becomes a true self-contained Play Store app. Architecture already being kept clean for this: core calculator logic is pure client-side JS with zero server dependency; all network calls (save/load presets, save notes) are isolated to three functions only, not scattered through the logic; localStorage layer (v18) already provides on-device state continuity. Conversion later = swap those three network functions to local-first/offline-first with background sync to yttcom.net, not a rewrite. 2. INTERNET-CONNECTED RECIPE PULL — once standalone, the app should be able to reach the internet and pull recipes down from external sources (not just the Kitchen DB). Possibly AI-assisted recipe suggestions/lookup (USR369 said maybe AI says - likely means AI-suggested recipes or AI-assisted recipe search/import). No spec yet - just the direction. 3. COMMUNITY/PERSONAL RECIPE PLATFORM POTENTIAL — broader idea floated: this could eventually grow into something where people keep their own personal recipe collections, not just a commercial recipe app - a place for individuals to store and organize recipes they personally know/use, open beyond just USR369 own Kitchen system. Very early/loose idea, no commitment, no spec. STATUS: All three items are explicitly deferred (that will be for later, said twice). No action taken. Logged here so it surfaces at future ORIENT/session opens rather than being lost. Revisit when USR369 brings it up again.

WHAT IT IS: Single-file HTML/JS dough calculator at frontend/80-Kitchen/apps/DoughCalc/index.html. Live URL: https://yttcom.net/frontend/80-Kitchen/apps/DoughCalc/index.html. Linked from Kitchen home nav grid and from the Bake Journal page. BUILD HISTORY: v1 (08/03/26) — Initial build: flour input drives all other ingredients via baker's percentages (hydration, salt, oil, yeast, starter %, starter hydration, malt). Pizza and Bread mode toggle buttons pre-fill ratio presets. Pan size selector shows oz/sq-in coverage guidance. Reference card lists typical loaf sizes. Dark chalkboard/bakery visual theme (JetBrains Mono for numbers, Zilla Slab display font, Inter body text). JS syntax validated with node --check before each deploy. v2 (08/03/26) — Added: crust-style selector (thin/regular/deep-dish) paired with pan selector; 'Set flour amount for this pan' button that reverse-solves the baker's-percentage math backward from a target total dough weight to the required flour amount (derived a constant C = total dough weight per gram of flour, algebraically solved from all the ratio settings, so C = total/flour and flour = total/C). Loaf reference card rebuilt to show flour grams alongside total weight instead of just total (was confusing - total alone doesn't tell you what to weigh out). v3 (08/03-04/26) — Added: Yeast timeline dropdown (Quick 2-3hr = 1.25%, Same day 4-6hr = 0.6%, Overnight 24-48hr = 0.25%) that auto-fills the yeast % field. Auto-behavior: zeroing the Starter field automatically switches the timeline to Overnight and sets yeast to 0.25%, since a slow cold rise is the best flavor substitute for skipping the starter. Later added two Hybrid options that set starter % AND yeast % together: Hybrid-bread (starter 15%, yeast 0.3%) and Hybrid-pizza (starter 12%, yeast 0.6%, matching recipe #23's actual ratios). v4 (08/03/26) — Added: Saved dough recipes feature. Dropdown + name field + Save button at the top of the page. Saves current flour/hydration/salt/oil/yeast/starter%/starter-hydration/malt as a JSON blob into the Kitchen items table, tagged with subject prefix Dough Preset: [name] and detail prefix [DOUGHPRESET] followed by the JSON. Loads on page open via fetch() to get_items, filtered client-side by the [DOUGHPRESET] tag prefix. Selecting a saved recipe from the dropdown repopulates every field instantly. Tested with a round-trip save/load/delete before shipping to confirm the JSON survives the DB write/read intact. v5 (08/04/26) — Changed default: page now opens in Bread/Sourdough mode instead of Pizza (75 percent hydration, no oil, no yeast, 20 percent starter, 365g flour matching the actual standard boule amount used in real bakes) since sourdough is the more established, frequently-baked recipe. v6 (08/04/26) — Split the single shared pan/crust-style selector into two independent cards: Bread mode gets a "Dutch oven" selector (Small 4qt round ~650g target, Large 6qt oval ~950g target), Pizza mode keeps the original pan+crust-style selector. Mode switching now toggles which card is visible instead of both modes sharing one selector. "Set flour amount for this pan/oven" button logic split to match (fillFromPanPizza / fillFromPanBread), same reverse-solve math underneath. v7 (08/04/26) — Added "Standard recipes" optgroup to the saved-recipe dropdown, ahead of the user's own saved presets. Sourdough entries (No malt / With malt) use exact baker's percentages backed out of recipe #19 (375g flour / 265g water / 100g starter / 9g salt -> 74% hydration, 27% starter, 2.1% salt). Regular (non-sourdough) entries - White sandwich loaf and Artisan overnight loaf - are standard baker's-percentage starting points, not yet tested against a real bake here. v8 (08/04/26) — Added a big Bake Temp / Bake Time display at the top of the page, under the Total Dough Weight readout. Values are keyed per mode/standard recipe (sourdough entries pull real numbers from recipe #19: 475F lid on 20min, then 450F lid off 20-25min; regular/pizza entries are general guides flagged as not-yet-tested). Auto-updates on mode switch and standard-recipe selection. v9 (08/04/26) — Bake time now scales with how far today's total dough weight is from each entry's reference size (sourdough referenced at 750g, matching recipe #19's actual total). Scaling is sub-linear (bigger dough needs more time, but not proportionally more) and widens the displayed range the further the current batch departs from the reference, with a note reminding to go by internal temp (205-210F) rather than the clock once the deviation passes 15%. Added a standing altitude note (always visible, not tied to any one recipe): above 5,000ft the Dutch oven floor runs hotter and bakes often run longer than the printed time at the same temp - watch color at the lid-off stage and check internal temp rather than trusting the clock, consistent with the platform's own recurring bottom-burn findings at 5,500ft. v10 (08/04/26) — Added a standalone "Common Measurements" reference card near the bottom of the page: general kitchen conversions (cup/tbsp/tsp of flour, water, salt, sugar, oil, yeast to grams; oz and lb) with the box titled "Common measurements" at top. Static reference, not tied to the current recipe. v11 (08/04/26) — Moved common-measurement conversions INTO the Total Dough Weight box itself, computed live for whatever's actually in the bowl right now: Flour/Water rows show a cup equivalent, Salt/Oil rows show a tbsp equivalent, next to their gram amounts (helper functions cupsEq/tbspEq, hidden below a small threshold so trace amounts don't show a meaningless "~0 cup"). Also added a recipe-name label at the top of that box (id=recipeName) showing which mode or standard/saved recipe is currently loaded - e.g. "Sourdough — No malt (recipe #19 standard)" - so the box reads as "[recipe name] → [total] → [breakdown with common measurements]" instead of just a bare number. The standalone Common Measurements card from v10 stays as-is for general reference (oz/lb, sugar, yeast-packet conversions that aren't part of any specific breakdown row). v12 (08/04/26) — Fixed layout: common-measurement equivalents moved into their own dedicated third grid column (breakdown grid changed from 2 to 3 columns) so they line up straight down the box instead of running inline after the grams. Rounded to whole numbers first (per feedback), then refined in v13. v13 (08/04/26) — Rounding refined to real measuring increments instead of whole numbers: cups round to the nearest 1/4, tablespoons round to the nearest 1/2 (falling back to 1/4 precision when a half-tbsp rounding would erase a small-but-real amount down to nothing). Added fracStr() to format as actual fractions (1/4, 1/2, 3/4) the way a recipe card would, not decimals. v14 (08/04/26) — Ingredient breakdown rows now appear/disappear based on whether that ingredient is actually used in the current recipe. Flour and Water always show (every dough has them); Starter/Salt/Oil/Yeast/Malt only show when their computed gram amount is above a trivial threshold (>0.1g) - a lean sourdough with 0 oil/yeast/malt no longer shows empty "0g" rows for ingredients that don't apply. Also fixed a sourced error: the static Common Measurements card listed 1 tbsp sugar as ~12g, corrected to ~12.5g (verified against King Arthur/USDA-sourced conversion charts). v15 (08/04/26) — Added "Sweet bread / enriched rolls" to Standard recipes: 500g flour, 55% hydration, 1.5% salt, 12% oil (standing in for butter), 1.5% yeast. Bakes 350F, 25-30min (sugar-heavy dough browns faster, flagged in the note). Important limitation: the calculator has no sugar, egg, or milk fields, so this preset only approximates a real enriched dough - it's missing the sugar % and egg content that a genuine sweet bread recipe always has. Flagged to USR369 as a real gap; a Sugar % (and possibly Egg) field would need to be added for this to be accurate rather than approximate. v16 (08/04/26) — Added tap-to-edit on Bake Temp/Time (contenteditable, with a bakeOverridden flag to stop ingredient-field changes from silently clobbering a manual edit mid-bake) plus a new Bake Notes card (textarea + Save-to-log button, posting to the same Kitchen items table as saved presets, tagged [BAKENOTE] with recipe/temp/time context baked into the saved detail). v17 (08/04/26) — REVERTED v16's tap-to-edit on Bake Temp/Time per USR369 feedback - those boxes go back to being calculated/read-only. The Bake Notes textarea (kept from v16) is now the sole place to record what was actually baked at what temp/time; placeholder text updated to say so explicitly. Removed the bakeOverridden flag and its event listeners/reset calls entirely - clean revert, not just hidden. v18 (08/04/26) — Added a local-storage "remember where I left off" layer (LOCAL_STATE_KEY = doughcalc_last_state_v1), separate from the deliberate DB-backed Save buttons. Every render() call now silently persists current mode/recipe/ingredient values/pan-oven selection to localStorage; on page load, restoreLocalState() checks for a saved state first and only falls back to the Bread default if none exists. This is explicitly groundwork for USR369's stated plan to eventually package this as an installed Play Store app - the DB stays the permanent cross-device record (recipes, saved presets, bake notes), while localStorage becomes the on-device "continue where you left off" layer the way any installed app behaves. Confirmed localStorage is safe to use here (unlike Claude.ai's own artifact sandbox, which blocks it) since this is a real deployed page on USR369's own server, not a Claude-hosted artifact. Also built and saved a standalone Python error-checker (check_doughcalc.py) that validates JS syntax (node --check), checks every getElementById() call resolves to a real id, flags duplicate ids, and checks <div> tag balance - run against every version from v15 onward before deploy, confirmed clean each time. KEY TECHNICAL NOTES: - All ingredient math is pure client-side JS, no server calls needed for the calculator itself - only the saved-recipes feature talks to the Kitchen items API. - Every deploy this build went through: edit locally, extract script blocks and run node --check for syntax validation, confirm platform reachability (503/timeout outages were frequent during this build), upload via file_write_web.php, verify live with a curl fetch, then BACKUP.php to snapshot the file. - Known real bugs found and fixed along the way: recipe add/update API needs title= not subject= for the title field (K188); Kitchen items API get_items only returns status=open by default, closed items are silently excluded (K189). Recipe: Sourdough Bread - Thick Crust (ID:19).

[DOUGHPRESET] {"flour":365,"hydration":75,"salt":2,"oil":0,"yeast":0,"starterPct":20,"starterHydration":100,"malt":0}

Linked to recipe: Sourdough Bread - Thick Crust (ID:19). ADDITIONS: fresh oregano + fresh basil, quite a bit added (variation from Bake #4's rosemary+oregano+garlic powder combo). Full mix/fold/retard/bake timeline never separately recorded - genuine gap, not filled in. RESULT (added 08/19/26): came out good, good taste.

Working diary alongside recipe #23 (Pizza Dough - Starter + Commercial Yeast). Development log: Started with pan target 11.5x16.5, aimed for 750g dough thin crust, discussed hydration options (started 62%, moved to 70%, settled on 65%). Flour amount still being decided between 500g and 550g. Ratios worked out: salt 2%, oil 2%, commercial yeast ~0.5-0.75% of flour, starter ~10-15% of flour as flavor addition. This diary item tracks the development process/decisions; recipe #23 holds the current working formula. Recipe: Pizza Dough - Starter + Commercial Yeast (ID:23).

Lid on 20min. At 20min mark dropped temp to 425F for lid-off phase (continuing the pattern of catching fast browning early - Bake 4 dropped to 400, this one to 425). RESULT: came out fine, a little dark but fine - no issues. Recipe: Sourdough Bread - Thick Crust (ID:19). [Also present in Google Drive sheet 'Kitchen Records - Sourdough Bakes' - same content, cross-referenced 08/09/26.]

Fresh rosemary, fresh oregano, garlic powder mixed in. Different oval rattan used - loaf came out bigger and oval-shaped. TIMELINE 07/31-08/01/26: Mixing started ~4:15pm 07/31. ~30min later 1st fold. ~45min later 2nd fold. ~45min later 3rd fold. Shaped into oval rattan, into fridge ~8:00pm (finished ~8pm, ~3hr45min total room temp bulk). Cold retard ~8:00pm to 6:20am (~10hr20min). Woke 6:20am 08/01, preheated oven. Bake start ~7:00am. Lid on 20min. Lid off 25min - browning fast, dropped to 400F partway. Internal checked in-oven (pot too hot to pull) 202-203F. Pulled, brushed off excess flour. New pot used - previous pot had bottom-burn issue since Bake 1. Result: came out just about perfect, minor darkness only, bigger oval loaf. New pot appears to have solved the recurring bottom-burn problem from Bakes 1-2. Recipe: Sourdough Bread - Thick Crust (ID:19).

1) Sterilize jars: boil 10min, keep hot until filling. 2) Heat lids in hot (not boiling) water. 3) Fill jars hot, upright, 1/4in headspace. 4) Remove air bubbles with spatula/chopstick around inside edge. 5) Wipe rim clean of residue. 6) Lid + ring finger-tight. 7) Process in boiling water bath, jars submerged 1-2in over top, boiling the whole time: 10min under 1000ft, 15min 1001-6000ft, 20min above 6000ft (at 5,500ft use ~20min per USDA elevation adjustment). 8) Off heat, sit 5min in water, remove to towel. 9) Don't touch lids 12-24hrs - listen for pings. 10) Check seals next day: lid concave, doesn't flex when pressed. Unsealed jars go in fridge, eat within a few weeks. Sugar note: sugar lowers water activity but the boiling-water processing step is what makes it safely shelf-stable long term and creates the vacuum seal. General reference - applies to any canning recipe, not just jam.

6.5 cups ripe diced mango + 4 cups sugar + juice of 2 lemons (~90ml) + 1/4 tsp salt (optional). Rest 15-20min. Boil, then simmer 25-40min stirring often. Test set via cold-plate wrinkle test or 220F at sea level (-2F per 1000ft elevation). Yields ~6-7 half-pint jars. No added pectin - lemon juice provides the acid/set. Doubling: watch actual set point, don't trust doubled cook-time; check pectin box if using added pectin. (Separate from ID11's 4-cup Sure-Jell version.)

DUPLICATE - wrong system code (80 instead of 08). Correct copy re-added as ID17.

DUPLICATE - wrong system code (80 instead of 08). Correct copy re-added as ID16.

CORRECTED detail via update_item

STARTER: Fed late morning 07/27/26. Used at post-peak (hungry/falling) same day. DOUGH START: ~4:00-4:30pm 07/27/26. BULK FERMENT: ~4:00-7:30pm (~3hrs room temp at 5,500ft). SHAPE + FRIDGE: 7:30pm 07/27/26. COLD RETARD: ~7:30pm 07/27 to ~6:45am 07/28 (~11hrs). BAKE START: 6:45am 07/28/26 - oven preheat 475F with Dutch oven. ADDITION: Fresh rosemary, quite a bit added (originally logged as ~2 tbsp, USR369 recalls it was more than that) during stretch and fold. Recipe: Sourdough Bread - Thick Crust (ID:19). RESULT (added 08/19/26): came out good, good taste.

YIELD: ~8 half-pint (8oz) jars. INGREDIENTS: 4 cups mashed mango pulp (~6-8 mangoes), 2 tbsp lemon juice (acid safety), 1 pkg Sure-Jell pectin (or equivalent), 4.5 cups granulated sugar. METHOD: Sterilize jars. Combine pulp + lemon juice + pectin in large pot. Bring to full rolling boil stirring constantly. Add all sugar at once. Return to full rolling boil 1 min. Skim foam. Ladle into hot jars, 1/4 inch headspace. Wipe rims. Process in boiling water bath 10 min (adjust for elevation — at 5,500ft add 10 min = 20 min total). ELEVATION NOTE: At 5,500ft water boils ~203F — add 10 min processing time per USDA guidelines. STORAGE: Sealed jars shelf-stable 12-18 months. Refrigerate after opening. NOTES: 18 mangoes = ~3 batches. Frozen pulp works perfectly — thaw in fridge, drain excess liquid before measuring.

Fed starter correctly in one jar after bake. Froze 200g backup portion in plastic bag. Revival instructions: thaw in fridge overnight, feed twice at room temp, active in 1-2 days. Fridge the active jar once it peaks if not baking soon.

Idea: place larger pan/dish of water on rack below Dutch oven to buffer bottom heat. Two parchment sheets alone were not enough at 5,500ft. FOLLOW-UP 08/01/26: Tried with thin cookie sheet filled with water below the Dutch oven during Bake 4. Water on a flat thin sheet boils off well before the 40-45min bake finishes (likely 15-25min) - only buffers early, not the whole bake. Pan wont melt but will scorch-look once dry, mineral residue can smoke. For full-bake buffering need a pan with real depth/sides (cake pan), not flat cookie sheet, or refill partway through. Bake 4 result was good regardless - new pot may be the bigger factor. FOLLOW-UP 08/24/26 (Bake #11): TWO small cookie sheets (dry, no water) stacked on the rack below the Dutch oven for the FULL bake -- bottom came out good, no scorching, this time it fully worked. Two dry sheets appears to be the effective fix, not one, and not the water-filled version. Recipe: Sourdough Bread - Thick Crust (ID:19).

Two sheets parchment used - bottom still burnt. At 5,500ft Dutch oven floor runs hotter. Next bake options: (1) baking sheet on rack below Dutch oven, (2) reduce preheat to 450F instead of 475F, (3) both. Do not rely on double parchment alone at this elevation. Recipe: Sourdough Bread - Thick Crust (ID:19).

RESULT: Internal temp 205F - fully baked. Top: good oven spring, nice crust, well browned. Bottom: very dark/borderline burnt - Dutch oven floor too hot. BAKE TEMPS USED: 475F lid on 20min, 425F lid off ~21min, 400F last 9min. FIX NEXT TIME: double parchment under dough OR baking sheet on rack below Dutch oven to buffer bottom heat. Overall: successful first bake despite underproofed bulk. Crumb TBD - cooling now. Recipe: Sourdough Bread - Thick Crust (ID:19).

STARTER: Fed ~2hrs before mix. Was at ~75% rise when mixed (not peaked - starter triples normally). Active, bubbly, overflowing jar. Added onion powder + garlic powder (~1/2 tsp each). DOUGH: 3 cups bread flour, ~1 cup water, 1/2 cup starter, 2 tsp salt. Mixed 7:00pm 07/23. Stretch and fold x3, last at 9:30pm. Bulk cut short - put in fridge underproofed, only ~2.5hrs room temp bulk. COLD RETARD: ~9:30pm to 6:15am (~9hrs). Little rise visible in fridge. RECOVERY: Took out 6:15am, left at room temp ~1.5hrs before baking. Puffed up somewhat. BAKE: Dutch oven preheated 475F. Lid on 20min. Lid off - browning fast, reduced to 425F for ~21min, then 400F last 9min. Internal temp 202F at 9min mark. TARGET 205-210F. RESULT: TBD - cooling now. NOTES: Underproofed bulk was the main issue. Next time wait for starter to fully peak (triple) before mixing. Full overnight room temp bulk or shape earlier for longer cold retard. Recipe: Sourdough Bread - Thick Crust (ID:19).

Three soups purchased at Costco — compared by fat, sodium, noodle type, and reviews: 1. Nongshim Premium Tonkotsu Ramen Fat: ~17-18g | Sodium: ~1400-1500mg Noodles: thick wavy wheat ramen noodles Reviews: rich, creamy, well-liked — one of the better cup ramens available Rating: HIGHEST fat/sodium 2. Nongshim Shin Ramyun Tom Yum (Jayfai collab) Fat: ~10-12g | Sodium: ~1300-1400mg Noodles: classic Shin Ramyun chewy wheat noodles Reviews: spicy, tangy, authentic Thai flavor — Jayfai collab well regarded Rating: MEDIUM fat/sodium 3. Snapdragon Vietnamese Beef Pho Fat: ~3-5g | Sodium: ~900-1100mg Noodles: thin rice noodles (not wheat) — closest to real pho Reviews: lighter, cleaner broth — best option for low fat and sodium Rating: LOWEST fat/sodium — BEST for health Winner (low fat/sodium): Snapdragon Pho Taste preference: TBD — update after tasting all three. Note: nutritional values from memory — verify on package.

When add_recipe is called, API should scan existing recipe titles and categories, detect likely pairings, and return suggested cross-references in the response. Claude then prompts David to confirm which to link. Cross-references written to notes field automatically using ID:N format so clickable links work on the board.

Recipe DB Grocery Price Tracker (4 trips 158 records as of 06/30/26) — seed from ZIP on next session

Started 07/04/26 — calendar entry not yet written

Started 07/01/26 — calendar entry not yet written