How we make our recipes

Numbers first, then the writing. That way a recipe never says one thing in the method and another in the ingredient list.

The amounts come first

Every recipe starts as a list of ingredients, temperatures and times. That list is checked before any text is written: is the hydration right for this kind of dough, is the salt percentage correct, can a regular home oven reach that temperature? Everything on the page comes from that list, so the method never says 380 grams of water when the ingredients say 375.

Fermenting and pickling: fixed rules

Fermenting and pickling are about food safety, so every recipe has to meet fixed rules before it goes up:

enough salt to keep unwanted bacteria out, and the vegetables kept under the liquid;
a clean jar, and a clear description of what spoilage looks like and what doesn’t;
where it matters, a pH you can measure, as with garlic in honey and with kombucha;
how to store it afterward and how long it keeps.

These rules sit in a fixed box below every recipe, so you don’t have to hunt for them between the steps.

Checked before it goes up

Before a recipe is published, it’s reviewed for the craft itself: does the starter suit the bread, does the grain match the gluten note, does a pressure warning actually apply to this recipe? Whatever turns out wrong becomes a standing check wherever possible, so the same mistake doesn’t show up in the next recipe.

Calories

Calories per serving are calculated from the ingredients, using values from USDA FoodData Central. For fermented and pickled vegetables we count only the vegetables, since you don’t drink the brine. It’s an estimate, not nutrition advice.

If it goes differently for you

Every kitchen is different: your flour, your oven and the temperature at your counter. That’s why every recipe shows what you’ll see when something goes wrong, and why the dough planner works with your temperature. If something still doesn’t add up, email hello@doughandbrine.com.