Change a bake in my Loafy journal
update_bakeChange a bake in the baker's Loafy bake journal, by its id from list_my_bakes or log_bake: only the figures and notes given change, the rest stays, and a text given replaces the old text. No bake is deleted. Returns the bake with a link. Needs the baker's Loafy account.
Input Schema
| Name | Required | Description | Default |
|---|---|---|---|
| id | Yes | The bake's id, from list_my_bakes or log_bake. | |
| notes | No | How the bake went, in the baker's words. | |
| rating | No | How it turned out, 1 to 5 stars. | |
| starter | No | The name of the baker's starter that went in, if any. | |
| baked_on | No | The day of the bake, as YYYY-MM-DD. | |
| problems | No | What went wrong, comma-separated, from: dense_crumb, gummy_interior, no_oven_spring, flat_loaf, burnt_crust, pale_crust, bland_flavor, too_sour, didnt_rise, sticky_dough. | |
| bake_type | No | What was baked. | |
| bulk_hours | No | Hours of bulk fermentation. | |
| bake_minutes | No | Minutes in the oven. | |
| salt_percent | No | Salt as a percentage of flour. | |
| next_time_notes | No | What to try differently next time. | |
| starter_percent | No | Starter as a percentage of flour. | |
| bake_temp_celsius | No | Oven temperature in °C. | |
| bulk_temp_celsius | No | Dough or room temperature during bulk, in °C. | |
| hydration_percent | No | Water as a percentage of flour. | |
| fridge_proof_hours | No | Hours the shaped dough proofed in the fridge. | |
| room_temp_proof_hours | No | Hours the shaped dough proofed at room temperature. |