Mike Rohde

So I did something a bit strange today as an experiment — used the 72-hour pizza dough recipe — and made a boule of white bread for my 10 year old who isn’t into sourdough. Turned out pretty awesome! Thanks

The risks of drinking coffee near your bullet journal.

Sourdough batard 13.0 baked this morning under the crock of a crock pot. Finally got the rise and color I was aiming for. I think I need a cast iron oval Dutch Oven.

Sourdough whole wheat boule is bread loaf number 12. Thanks to Phil at for another great recipe and instructional video on YouTube. Turned out great in the round Dutch Oven and finished on my and now it’s time to cool and eat!

Added about 10g of sourdough to my normal pizza dough for pizza night and it was good. Seemed to strengthen the crust a bit.

Turn that sourdough batard to 11! My 11th loaf and I think it’s about perfect. Decent rise, good color, tapping the bottom sounds like an empty Mellon. Used the bottom built-n pan to get steam going and it worked great.

Sourdough batard number 10. Getting pretty close now. Loving the process.

Season 13: All The Tips - S12/E11

In this final episode of The Sketchnote Army Podcast season 13, we’ve gathered all the tips from 9 fantastic visual thinkers to inspire you!

sketchnotearmy.com/blog/2023/5/30/all-the-tips-13

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Sourdough in a Dutch Oven round 2, perfection!

Double- Up sourdough 5.0 and 6.0! Boule created in an 8” Dutch Oven, batard is the 5th iteration and I think I’ve dialed in the heat, time, color, and starter peak. Feels great! Boule is going to the neighbors for a test drive!

Sourdough 4.0 crumb. I think this is my best loaf yet. So much fun!

Sourdough experiment 4.0 and I think I’m finally getting things dialed in a bit more. Better rise and color this time, having some fun with the lame designs too.