Terms of use

Last updated 6 August 2026

Using this site

Gristline is published for general interest. By using the site you accept these terms. If you do not, the remedy is straightforward — stop using it.

What the schedules are, and are not

Every timing, ratio and temperature we publish was recorded in a specific kitchen, on a specific day, at a stated room temperature. It describes what happened there. It is not a guarantee of what will happen in your kitchen, which will differ in temperature, humidity, altitude, flour, water and oven behaviour.

This is the whole editorial position of the journal, so we would rather state it plainly than bury it: a published timing is a starting point you adjust from, not an instruction that holds regardless of conditions.

Food safety

Baking involves raw flour, raw egg, live cultures, long fermentation at room temperature and very hot equipment. You are responsible for handling all of these safely in your own kitchen.

• Raw flour and raw egg carry a genuine risk of foodborne illness and should not be eaten raw, including as dough or batter.
• If a starter, preferment or dough smells, looks or behaves wrong, throw it out. We would rather you lost a batch than took a chance on it.
• If you have a food allergy, coeliac disease, are pregnant, immunocompromised, or are baking for someone who is, take advice appropriate to that situation. Nothing here is medical or dietary advice.
• Follow the safety instructions for your own oven and equipment over anything described here.

To the extent permitted by law, Gristline accepts no liability for loss or harm arising from following material published on this site. Nothing in these terms limits rights you have under the Consumer Guarantees Act 1993 or the Fair Trading Act 1986 that cannot lawfully be excluded.

Copyright

Text and original photography on this site belong to Gristline unless credited otherwise. Photographs sourced from Pexels remain subject to the Pexels licence.

You are welcome to:

• Bake anything published here, for yourself or commercially — recipes as method are not something we claim to own
• Quote a reasonable extract with credit and a link back
• Print pieces for your own use in the kitchen

Please do not republish whole pieces without asking. Write to [email protected] — we usually say yes.

We also ask that this material not be scraped in bulk to train machine-learning models, or republished as automatically generated content. That request is separate from, and additional to, whatever the law happens to allow.

Contributions and pitches

If you send us a pitch or a draft, you confirm the work is yours to offer. Commissioned pieces are covered by their own agreement, made in writing before the work starts. Unsolicited material is read but we cannot undertake to return it or to keep it confidential indefinitely.

Links out

We link to mills, bakeries, suppliers and other publications where it is useful. We have no control over those sites and are not responsible for their content or their handling of your information. A link is not an endorsement of everything at the other end of it.

None of our outbound links are affiliate links. If that ever changes, it will be disclosed at the top of the piece in question.

Corrections

We correct errors on the piece itself, with a dated note explaining what changed. If you have found one, [email protected] is read daily.

Changes and applicable law

These terms may be updated; the date above will change when they are. They are governed by New Zealand law, and the New Zealand courts have jurisdiction over any dispute arising from them.