https://www.osohuman.com/blog-food daily 0.75 2025-09-21 https://www.osohuman.com/blog-food/the-keys-to-perfect-boiled-eggs monthly 0.5 2025-09-21 https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/e5c7f2ab-a616-449f-9166-20eae525edb0/shutterstock_233466460-e1559665523344.jpg Food Blogs - The Keys to Perfect Boiled Eggs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/72b3868b-276d-4d01-8e89-89b0ba068a99/Screenshot+2025-09-21+at+8.55.46%E2%80%AFAM.png Food Blogs - The Keys to Perfect Boiled Eggs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/41ea7fd3-ad0d-43f8-8945-a4fea0ae9f03/Screenshot+2025-09-21+at+8.50.01%E2%80%AFAM.png Food Blogs - The Keys to Perfect Boiled Eggs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/dc0bdf24-084e-41fd-94a9-a74fbcf7dc01/Screenshot+2025-09-21+at+9.01.41%E2%80%AFAM.png Food Blogs - The Keys to Perfect Boiled Eggs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.osohuman.com/blog-food/why-aioli-isnt-just-fancy-mayo-and-why-it-matters monthly 0.5 2025-06-28 https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/d07b95c6-d841-4ae1-9338-c7433d9f4c8d/Screenshot+2025-06-28+at+12.39.23%E2%80%AFPM.png Food Blogs - Why Aioli Isn’t Just Fancy Mayo - And Why It Matters - Make it stand out Aioli is traditionally made in a mortar and pestle. It can take 10 to 15 minutes of effort to pulverize and emulsify the sauce. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/f7c18079-796c-45f9-ba5f-f17e40287c4e/Screenshot+2025-06-28+at+3.10.38%E2%80%AFPM.jpg Food Blogs - Why Aioli Isn’t Just Fancy Mayo - And Why It Matters - Make it stand out Mayonnaise is an emulsion of egg yolk and oil that can be flavored with additional ingredients. It comes together in a few minutes and tools like immersion blenders and stand mixers can be used to speed up the process. https://www.osohuman.com/blog-food/hydration-how-water-affects-your-dough monthly 0.5 2025-05-22 https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/85eec434-0b74-4df3-94fd-9cad2aec3183/Screenshot+2025-05-21+at+7.38.44%E2%80%AFPM.png Food Blogs - Hydration: How Water Affects Your Dough https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/61290e9c-3e47-4943-933c-988a648e8bbf/Screenshot+2025-05-21+at+7.39.02%E2%80%AFPM.png Food Blogs - Hydration: How Water Affects Your Dough - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.osohuman.com/blog-food/maillard-reaction monthly 0.5 2025-02-18 https://www.osohuman.com/blog-food/welcome-to-osoh monthly 0.5 2025-01-20 https://www.osohuman.com/blog-food/tag/Food+Science monthly 0.5 https://www.osohuman.com/blogs-philosophy daily 0.75 2026-03-18 https://www.osohuman.com/blogs-philosophy/with-great-responsibility-comes-great-power monthly 0.5 2026-03-18 https://www.osohuman.com/blogs-philosophy/what-is-the-meaning-of-life monthly 0.5 2026-01-16 https://www.osohuman.com/blogs-philosophy/gratitude-efficiency monthly 0.5 2025-10-28 https://www.osohuman.com/blogs-philosophy/the-danger-of-the-should-lens monthly 0.5 2025-09-01 https://www.osohuman.com/blogs-philosophy/evaluate-your-hobbies monthly 0.5 2025-08-04 https://www.osohuman.com/blogs-philosophy/youre-supposed-to-be-bad-at-first monthly 0.5 2025-05-13 https://www.osohuman.com/blogs-philosophy/welcome-to-osoh monthly 0.5 2025-01-26 https://www.osohuman.com/blogs-philosophy/tag/Perspective monthly 0.5 https://www.osohuman.com/blogs-philosophy/tag/Happiness monthly 0.5 https://www.osohuman.com/guides daily 0.75 2026-03-30 https://www.osohuman.com/guides/sourdough-101 monthly 0.5 2026-03-30 https://www.osohuman.com/guides/sourdough-recipe-log monthly 0.5 2025-02-05 https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/9da7b77e-0804-4f33-a2a7-0234c494bfac/Screenshot+2025-02-04+181141.jpg Guides - Sourdough Recipe Log - Getting Started To copy the template for new bake, right click on the recipe template sheet name and select “Duplicate”. The new sheet can then be renamed by double clicking the sheet name again. I like to use the loaf reference number or bake date as the new recipe sheet name. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/60158b43-dcfd-4eee-82ea-f467e38fab54/Screenshot+2025-02-04+183809.jpg Guides - Sourdough Recipe Log - Make it stand out New Sheet Title Block Record the date, number of loaves that the recipe will make, and give the loaf, or loaves, a reference number to easily keep track for the future. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/ed7453de-fcbb-47cb-af5e-6f2db02244c9/Screenshot+2025-02-04+185319.png Guides - Sourdough Recipe Log - Dough Recipe Input your flours, water, salt and starter weights, in grams, and the tool will automatically calculate baker’s percentages for the recipe. Use the dropdown to select the activity level of your starter when you added it to the dough. Any white cell can be edited if you want to change the flour type. This calculator is fun to play with when creating new recipes or experimenting with hydration percentages. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/cd55424d-393f-403a-bcf9-c4bcabf66596/Screenshot+2025-02-04+185558.png Guides - Sourdough Recipe Log - Make it stand out Dough Development Use this section to keep track of the dough development by logging the time that you completed each step. The template is set up to accept 24h time (ex. 3pm is 15:00) or a time with “AM” or “PM” specified in the input. If doing a fermentolyse, use the same time for Starter Add and Autolyse Start. Kitchen temperature and dough temperature are important to record because they will help you look back and correlate bulk ferment times with ambient temperature. These can be entered in F or C. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/856e6719-bafe-4915-8b9a-4f882bc6b258/Screenshot+2025-02-04+191718.png Guides - Sourdough Recipe Log - Make it stand out Baking Log Record the baking temperatures in F or C and baking times in minutes for the covered and uncovered portions of the bake. Bake time can be in 24h format or with AM/PM specified. The template assumes that you are baking the day following the dough mixing and development. Total Bake Time is automatically calculated in minutes. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/d0c41ffb-9819-4008-9a5f-ae10bbe7b8ba/Screenshot+2025-02-04+192151.png Guides - Sourdough Recipe Log - Make it stand out Loaf Review Now that you’ve baked the loaf, give it a rating and take some pictures! The ratings can be somewhat subjective, but try to keep it a consistent scale. These ratings can be transferred over to the bake log to track progress. When taking crumb pictures, be sure to wait at least 2 hours for the loaf to cool before cutting into it. https://images.squarespace-cdn.com/content/v1/6599c7be924e6f2382f0887f/d72ec502-a1af-433b-8012-ddb5f089d6fb/Screenshot+2025-02-04+193539.png Guides - Sourdough Recipe Log - Make it stand out Keep Track of Progress Use the Bake Log to keep track of your progression in a single, consolidated table. 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