Sourdough Production Sheet for Home and Micro Bakeries
My Sourdough Production Sheet – The Tool I Use Every Week
If you’ve seen my YouTube videos, you’ve probably spotted this sheet already—it’s the one I use to plan every single sourdough bake, whether I’m making one loaf or a full batch for the micro bakery.
This simple little page keeps everything organised: ingredients, hydration, fermentation stages, timing—it’s all in one place. Whether you’re baking at home or running a micro bakery, this Sourdough Production Sheet for Home and Micro Bakeries will keep your workflow stress-free and on track.
🔍 What’s in the Sheet?
🔢 Ingredient Breakdown
The base recipe is super flexible and easy to scale and can be edited to match your recipe:
- Bread Flour – 400 g
- Wholewheat Flour – 50 g
- Starter – 100 g (at 100% hydration)
- Salt – 10 g
- Water – adjust to suit your desired hydration (I usually go 75–80%)
That gives you one medium loaf, but you can double, triple, or scale it however you need. All the ingredients are editable in the Excel version linked below.
📋 Bulk Fermentation,Timing & Temperature Tracker
This is the part I use most—especially on busy baking days:
- When the starter is added (aka when bulk starts)
- Stretch & fold times (1st, 2nd, 3rd, 4th)
- Bulk fermentation end time – I aim for 40–50% rise at 25 °C (77 °F)
- When it goes into the fridge for cold proof (Helps track previous bakes)
Simple, just what I need to stay on track and keep things consistent—because honestly, my memory’s not what it used to be!
🧠 Why Use It?
This sheet keeps me organised. It helps me look back on past bakes, track what worked, and make improvements over time.
I’ve had lots of subscribers ask for it after seeing me use it in my videos—so now it’s here for everyone.
If you’re serious about sourdough baking or just getting started with your own micro bakery routine, this sourdough production sheet is a game-changer.
📥 Download the Sourdough Production Sheet
Want to try it out? Grab your copy below and use it for your next bake day—whether you’re baking one loaf or prepping for a full batch.
- 👉 Download the Excel Version – Great for scaling, editing, and digital notes.
- 📄 Download the Printable PDF – Easy to print and use by hand, but not editable.
📺 Seen It in My Videos?
I reference this sheet often in my YouTube tutorials—especially the ones on mixing, bulk fermentation, and cold proofing. It’s a core part of my baking process, and now it can be part of yours too.
Below is one of my videos where I use this exact sheet:
🧑🍳 Join the Bake Club!
Tried it out? I’d love to see how you’re using it!
Tag me on Instagram @urbantreats_sydney or join the Urban Treats Facebook Group to share your notes and connect with other bakers.
Let’s keep baking better bread—one well-timed fold at a time.
I use this production sheet for every bake in my micro bakery – it keeps me organised whether I’m making one loaf or a full batch.
How do you plan your bakes? Do you keep notes, use a spreadsheet, or just go by feel? I’d love to hear how you keep track of things while baking sourdough!