About The Crumb Proof
A plain-spoken guide to baking real bread at home for people who've never kept a starter alive or pulled a crackling loaf from the oven. We cover the short list of gear you actually need, how to build and feed a sourdough starter that won't die on you, the baker's-percentage math that finally makes a recipe make sense, why your crumb came out dense or gummy and how to fix it, and step-by-step paths from a no-knead Dutch-oven boule to a soft sandwich loaf — so you go from flour on the counter to a loaf worth slicing.
The Crumb Proof is an independent resource focused on home bread baking and sourdough for beginners. We publish practical, carefully researched guides for readers who want clear answers without the fluff — whether you are just getting started or looking to sharpen what you already know.
What we do
Every article is written and edited to be genuinely useful: accurate, easy to follow, and grounded in real-world experience. We cover topics across Getting Started, Sourdough, Yeasted Breads, Technique & Science, Troubleshooting, Tools & Ingredients and update our guides as best practices evolve. We are not affiliated with any of the brands, products, or organizations we may reference; mentions are for the reader's benefit, not an endorsement.
Who writes The Crumb Proof
The Crumb Proof is written by Theo Brandt. Theo has kept a sourdough starter alive for years and bakes every method at home before it appears here, failed loaves included.
How we stay free
The Crumb Proof is supported by advertising. We display ads (including ads served by third parties such as Google AdSense) so that our content can remain free to read. Advertising never dictates our editorial recommendations. See our Privacy Policy for details on how ads and analytics work on this site.
Editorial standards & disclaimer
The Crumb Proof is an independent home-baking resource. Our guides are researched and written in-house; we are not affiliated with, endorsed by, or sponsored by any flour mill, equipment maker, or retailer we mention. Baking times, temperatures, and hydration vary with your oven, your flour, and your kitchen's climate — treat our numbers as starting points and adjust to what you see and feel in the dough. Follow safe food-handling practices, keep raw flour and unbaked dough away from young children and pets (raw flour can carry harmful bacteria), and use care around hot ovens and Dutch ovens. Information here is general guidance, not professional or dietary advice.
Our content is provided for general informational purposes only and does not constitute professional advice. Always use your own judgment and consult a qualified professional where appropriate.
Get in touch
Questions, corrections, or feedback are always welcome. Reach us at runbookify@gmail.com or visit our contact page.