The Casa Dos Osos House Loaf
One dependable dough with three practical ways to bake it.
Sourdough recipe calculator
Good bread starts
with a little math.
Choose the dough you want to make. We’ll turn your baker’s percentages into a clear, ready-to-mix recipe.
Sourdough for actual life
The numbers matter. The dough still gets the final vote.
My Proofing Box began with a simple frustration: sourdough recipes are easy to find, but they are not always easy to adapt. A formula written for someone else’s flour, climate, schedule, and enormous Dutch oven may not behave the same way in your kitchen.
Use the calculator to build a sensible starting point, then use the guides to understand what your dough is telling you. The goal is not to chase a theoretically perfect loaf. It is to make bread you like—and to know what you might change the next time.
From our kitchen
House recipes worth baking again.
Original formulas with baker’s percentages, complete methods, and the practical notes I want beside me on baking day.
Chocolate Cherry Sourdough
A dark, dramatic loaf with tart cherries and pockets of chocolate.
Honey Oat Sandwich Loaf
Soft, sliceable sourdough made for toast, sandwiches, and ordinary Tuesdays.
Learn one question at a time
Useful answers for your next loaf.
No sourdough doctrine and no merit badges for making the wettest possible dough—just enough context to make a confident decision.
Start here
Baker’s percentages without the headache
Understand why flour is always 100% and turn a formula into exactly the amount of dough you need.
Read the guide Starter care
How to feed and care for your starter
Feeding schedules, discard, refrigerator storage, revival cues, and what should never go down the drain.
Read the guide Dough handling
Stretch & fold or coil fold?
See what each technique does, when it helps, and how to tell when your dough has built enough strength.
Read the guide A quick crumb of context
What are baker’s percentages?
Bakers treat all flour as 100%, then describe every other ingredient as a percentage of that flour. It makes recipes easy to scale—from one loaf to twenty—without changing the dough. Read the beginner’s guide.
Flour100%+Water75%+Starter20%+Salt2%