Wheatandwhisk is a small-batch baking notebook designed to help home bakers understand the principles behind reliable results. It presents recipes in baker’s percentages, making it easier to compare formulas, adjust batch sizes and spot ingredient imbalances. Its practical guides cover flour types, leaveners, fats, sugar, salt, weighing ingredients and oven temperatures, with advice on fermentation, doneness and keeping useful baking notes.

The notebook features three approachable recipes: an everyday white loaf, buttermilk soda bread and cookies. Each is developed for a small batch, with metric ingredient weights, percentages, timings and step-by-step methods. A recipe-scale calculator helps adapt quantities for different batch sizes, while a quick-reference section provides spoon conversions and temperature guidance. Wheatandwhisk emphasizes weighing ingredients and explains how choices such as flour protein, hydration and leavening affect texture and flavor. The resource is intended to make baking repeatable and teach readers to treat recipes as a flexible system rather than a fixed set of instructions.