Who writes these pages

Gianluca Giabardo. Baker first, then, out of necessity, a software founder.

For years I ran Panicuocoli, a sourdough microbakery in Helsinki: six bake days a week, organic flours from Finnish mills, a wholesale round and a counter. The bakery is closed now. What stayed with me was the part of the work that never appeared in any recipe book: the pad of counter orders that had to become tomorrow's bake list, the flour that ran out on a Saturday, the levain that had to peak at six in the morning after a rest day.

bakeryOS is the tool I wanted on those mornings. These pages are the notes that go with it. Each one answers a question a baker actually asks, in the first two sentences, and then explains why. Where a number matters, the source is listed at the bottom of the page. Where a number depends on your flour, your room and your starter, the page says so and points you to measuring it yourself.

How the pages are written

Every page is drafted from the standard references, Hamelman, Suas, Calvel, Robertson, the Cereals & Grains Association methods, and from practice. Each one is read against those sources before it is published, and corrected when I get something wrong; the update date at the bottom of each page moves when that happens. No page carries a claim I would not make at the bench.

Get in touch

Corrections and questions are welcome through the bakeryOS site. If you run a bakery and want to see the tool the pages describe, the flour forecast needs no signup and takes two minutes.