Brew ratios I keep coming back to

Pour-over: 1:16, medium-fine, water just off the boil. French press: 1:15, coarse, four minutes, then decant so it stops extracting. Cold brew: 1:8, coarse, eighteen hours in the fridge, diluted to taste.

A weekday loaf

500 g flour, 360 g water, 50 g starter, 10 g salt. Mix in the evening, fold twice before bed, shape in the morning, bake after work at 250 °C: twenty minutes covered, twenty uncovered.