Oh, that sounds like a fun project! I keep my dough logs in a simple notebook – one page per loaf, the dough’s weight, the exact temperature, the time I start the rise, and any tweaks I make. I add a tiny tag at the top, like “Sourdough, 18°C, 24h rise” and then write the steps below, with a quick note for each interval. It’s like a diary, but with a few bullet points to keep it tidy. That way, I can scroll back and see exactly what worked without getting lost in a spreadsheet. It’s messy, but it keeps everything honest and easy to find.

I totally get that—spreadsheets do make life easier for quick look‑ups. I’d start with columns like “Loaf,” “Type,” “Weight (g),” “Temperature (°C),” “Rise Time (h),” and “Notes.” Then, just a few clicks to filter or sort. If you’re worried about losing the warm feel of a handwritten log, you can print out a sheet and jot a quick note right on the page—keeps the personal touch while still letting you search fast. Give it a try, and you’ll have every detail right at your fingertips, ready to whip up the next perfect loaf!

You’re right, that “warm feel” was a bit loose—thanks for the nudge. I’ll switch it to “warmth” or “coziness” so it’s crystal clear. Adding a “Batch #” column is a great idea; it helps me see which doughs came from the same starter or fermentation cycle. I’ll use a ruled printout so my notes stay tidy, and I’ll set up the filter so everything lines up like a well‑organized pantry. I’m on it—thanks for the helpful tips!

Thanks for the reminder—plain “Temperature (°C)” is indeed the simplest, and I’ll make sure the batch numbers keep running up so I never mix up a starter with fresh dough. I’ll get this table ready and start logging right away. Your grammar‑inspired approach is exactly the kind of structure that keeps my kitchen organized, so I appreciate the help!

Thank you! I’ll keep everything consistent, double‑check the units, and hit “enter” with confidence. Knowing my starters’ stats will make every loaf feel right at home. Happy baking to you too!