Dough & BrineAbout Dough & Brine
Recipes for bread, pizza, sourdough, fermenting and pickling. By weight, with the numbers that matter up top and calculators that work with your own kitchen.
What you’ll find here
- Recipes for bread, pizza and sourdough, and for vegetables you ferment or pickle. Every recipe opens with its key numbers: how wet the dough is, how much salt goes in the jar and how long it takes.
- Calculators: the dough calculator, the dough planner that works with your kitchen temperature, the brine calculator, and cups to grams.
- Your log, where you track how your starter rises and what you’ve baked. It stays in your own browser.
Why grams
A cup of flour can weigh anywhere from 120 to 140 grams depending on how you scoop it. With dough, that’s the difference between supple and sticky. That’s why we work in grams and baker’s percentages: everything relative to the flour, so you can scale a recipe up or down without the ratios drifting. Cups are listed alongside where it helps.
How the recipes are made
Every recipe starts as a list of amounts that gets checked before any text is written. How that works, and what we check for fermenting and pickling, is on How we make our recipes.
Contact
Spotted a mistake, or did a recipe turn out differently for you? Email hello@doughandbrine.com. Dough & Brine is also available in Dutch at doughandbrine.nl.