Sourdough Cheatsheet + 20 Worksheets | Baker's Toolkit
Cheatsheet + 20 Worksheets

Stop Googling Mid-Bake

The Baker's Toolkit puts your master formula, fermentation stages, target temperatures, and hydration math on one reference page, then gives you 20 printable worksheets to log every bake.

Track starter peaks. Compare loaves side by side. Circle a symptom and find its likely causes. Change one variable, write down what happened, and build a formula that works in your kitchen.

Get the Toolkit → $9 Instant PDF download Personal support included
Sourdough Baking Cheatsheet Guide
22 pages A4 · Print-ready PDF
1Reference cheatsheet
20Kitchen worksheets
8Symptoms in the triage
8Scoring patterns
+1Field journal page
Page 1 · The cheatsheet

One Page at the Counter

A standard country loaf formula, the baker's percentage rule, target temperatures, and a six-stage timeline from levain feed to first slice.

It's the page you keep on the clipboard while the dough is on the bench, so you're not scrolling a recipe with floury hands. At the bottom is a print checklist for all 20 worksheets and a memo line for your own master recipe, flour blend, starter ratio, or hydration reminder.

Standard country loaf 100% Flour / 72% Water
Strong bread flour500g100%
Water (75°F / 24°C)360g72%
Active levain (100%)100g20%
Fine sea salt10g2%
Total dough · 1 large loaf970g
Target temperatures Hit these numbers
Final dough temp76–78°F (24–26°C)
Starter peakDouble/triple in 4–6h @ 75°F
Bulk proof4–6 hrs @ 74–78°F
Cold retard37–39°F (3–4°C)
Oven preheat475–500°F (245–260°C)
Baker's percentage rule Flour is always 100% Ingredient % = (Weight ÷ Flour Weight) × 100 Example: 350g water ÷ 500g flour = 70% hydration Every ingredient is weighed relative to total flour, so any formula scales up or down without changing how the dough behaves.
Sourdough Baking Cheatsheet in Action
Workflow timeline · From feed to first slice
STAGE 1 Levain Feed Ratio 1:2:2 or 1:3:3. Wait 4–6 hrs until peak domed height and yeasty aroma.
STAGE 2 Autolyse Mix flour and water. Rest 30–60 min to relax gluten and improve absorption.
STAGE 3 Bulk Ferment Add starter and salt. 3–4 stretch and folds spaced 30 min. Rise 30–75%.
STAGE 4 Shape & Rest Preshape, bench rest 20 min, final shape into a floured banneton.
STAGE 5 Cold Retard Bagged banneton in the fridge 12–24 hrs at 38°F. Firm dough scores clean.
STAGE 6 Bake & Cool 20 min lid on at 475°F, 20 min lid off at 450°F. Cool 2+ hrs before cutting.
Worksheet 04 · Quick Troubleshoot Triage

Circle the Symptom. Change One Thing.

Eight common defects, each with three likely root causes ranked from most likely to less common. You pick one fix, write down why, and record whether the next loaf was fixed, better, the same, or worse.

  1. 1Circle your observed symptom
  2. 2Check the likely root causes
  3. 3Write your one fix: change one variable only
  4. 4Record the result after the fix
Sourdough Problems & Solutions: Visual Troubleshooting Guide
Symptom#1 Most likely#2 Check next#3 Less common
Flat LoafOver-proofed (gluten degraded)Weak / sluggish starterLow oven temp / stone not hot
Gummy CrumbUnder-baked (cut too warm)Under-fermented coreToo high hydration for flour
Pale CrustNot enough trapped steamOven temp too lowShort bake time
Blowout / TearUnder-scored / blade too shallowUnder-proofedUneven dough seam sealing

4 of 8 rows shown

The worksheets

20 Standardized Kitchen Worksheets

Print all of them or only the sheets you need. Each one has a baker and date line, fill-in fields, and a notes area for your clipboard.

Track Record every variable so good bakes can be repeated.
  • WS 01Bake Day Log
  • WS 027-Day Starter Tracker
  • WS 05Weekly Bake Planner
  • WS 07Temperature & Timing Log
  • WS 20Monthly Bake Tracker & 6-Month Review
Diagnose Read the loaf and pick one variable to change.
  • WS 03Loaf Comparison Sheet (3 Bakes)
  • WS 04Quick Troubleshoot Triage
  • WS 10Oven Spring Tracker
  • WS 11Dough Feel Journal
  • WS 12Crumb Analysis & Sketch
Calculate Math and reference tables for the bench.
  • WS 06Hydration Calculator
  • WS 08Scoring Pattern Reference (8 Styles)
  • WS 15Recipe Scaling Calculator
  • WS 16Ingredient Conversion Cheatsheet
  • WS 19My Perfect Loaf Formula
Experiment Controlled tests for flour, season, retard, and steam.
  • WS 09Flour Comparison Chart
  • WS 13Seasonal Adjustment Log
  • WS 14Cold Retard Experiment Sheet
  • WS 17Steam Method Comparison
  • WS 18Starter Revival Checklist
Plus a Field Journal & Reflection page for notes and milestones. Get the Toolkit → $9
A look inside

Real pages from the 22-page PDF

Sample pages from the worksheets you get, ready to print and fill in.

The Baker's Toolkit sample worksheet page 1 The Baker's Toolkit sample worksheet page 2
More pages from the Toolkit

See the cheatsheet and three worksheets

Clean, fill-in pages with a baker and date line, built to print and keep on your clipboard.

The Baker's Toolkit cheatsheet page with the standard loaf formula, fermentation timeline and print checklist for all 20 worksheets
Cheatsheet
Worksheet 02: 7-Day Starter Feeding Tracker, a weekly grid for feed time, ratio, peak time, aroma and rise
Worksheet 02 · 7-Day Starter Tracker
Worksheet 15: Recipe Scaling Calculator for scaling any formula up or down by baker's weight
Worksheet 15 · Recipe Scaling Calculator
Worksheet 18: Starter Revival Checklist, a step-by-step protocol to bring a neglected starter back
Worksheet 18 · Starter Revival Checklist
Worksheet 06 · Hydration Calculator

Enter your flour weight. Get your water.

Eight hydration levels from 65% to 85%, each with its multiplier and a note on how the dough handles. Below: the math for a 500g standard Dutch oven loaf.

HydrationWaterHandling
65%325gFirm and manageable, easy bâtard tension
70%350gSweet spot for all-purpose / bread flour blends
75%375gWetter dough, needs coil folds
80%400gVery wet dough, open wild crumb structure
85%425gUltra-high hydration, ciabatta / pan loaves
Pairs with Fix It Once

Log with the Toolkit. Diagnose with the guide.

The Toolkit is for everyday baking: formulas, schedules, and records. When a problem keeps coming back, Fix It Once walks through 28 ranked causes across seven diagnostic sections, with a test to confirm each one.

Fix It Once Troubleshooting Guide
Fix It Once · $27 19-page diagnostic guide See the guide
Troubleshoot & Bake Pack

The Baker's Toolkit

Every ratio, timing, and quick fix on one reference page, plus the worksheets to record what you changed and what happened.

The Baker's Toolkit $9
  • ✓One-page Sourdough Baking Cheatsheet
  • ✓20 printable kitchen worksheets
  • ✓Field Journal & Reflection page
  • ✓22-page PDF, A4, 2026 edition
Get the Toolkit — $9
Instant PDF download Personal support included

All sales are final because the guide is delivered instantly. If you have any issue with your download or with using the guide, email support@sourdougharchive.com and we will reply within 1 to 2 business days.