Everything Else

The Lazy Man’s Guide To Sourdough Bread


Some foods are better left to the pros.

Steak, for example. I can never get the doneness just right or a sear that’s consistent from time to time.

Beer is another. After getting all the equipment and going through the multi-week process, our best home-brew was almost as good as a decent beer from a brewery. And that’s before you have to brush all the beer gunk out of the bottom of the bottles before the next go round. The cost-benefit was never quite there for me, and I imagine it wouldn’t be without buying all the gear needed to make pro level stuff.

At the other side of the spectrum, there are foods that, once you make them yourself, the store bought brands will be forever ruined and you will find yourself shelling out for specialized kitchen accessories that are completely useless for other things.

Enter sourdough bread.

This stuff blows away anything you can buy at stores and bakeries. When you use a homemade sourdough starter, you are making a culture of the natural yeast and bacteria that are present in your flour and local area. This is what gives the bread its complex flavors and slightly tangy zip.

Warning: It’s important to know what you’re getting yourself into:

Drawback 1: Taking care of a sourdough starter is a big commitment — along the lines of a fussy houseplant. Sourdough baking requires a certain domesticity of lifestyle because the starter will start to go bad if you don’t feed it every week or so.

Drawback 2: Actually making the bread is a day-long commitment. You’re going to make your dough right when you get up in the morning and it won’t be ready to eat until dinner time, if you wait the recommended resting period before eating the bread (at our house this is sometimes ignored).

Drawback 3: There is potential for domestic conflict over whether the loaves should be gifted or eaten at home. This can get ugly. I recommend scaling up the recipe if you have a bigger bowl because making extra loaves in what is already a daylong process doesn’t require that much marginal effort.

Now that we’re fully disclaimed, let’s dive in. I think this is my first ever blog post with chapters.



    • Water filter: to get rid of chlorine and other chemicals that impede fermentation
    • 4-5 largish cereal bowls: Many recipes I’ve seen call for specialized baskets for letting the bread rise. I just use our normal bowls
    • Pizza stone: This simulates a clay or earthenware oven
    • Thermometer: It’s important to know the bread’s internal temp because the crust’s appearance can be deceptive
    • Cooling rack: The sooner it cools, the sooner you can eat it
    • Thin cotton cloth: Keeps the dough hydrated while rising


    • Filtered water
    • Sea salt (preferably Maldon, finely crushed)
  • Olive Oil

CHAPTER 2: Starter


Searching the internet for sourdough starter tips will make your head spin.

Much of the literature starts with gestures at the old-school Klondike badasses. They would just toss whatever carbohydrates they had lying around into a jar and roll it up in their sleeping bags at night, like, totally unconcerned about getting the right size air bubbles.

“Don’t stress,” they say, knowing full well you, at that exact moment, have 15 browser tabs open agonizing over slight variations to recipes. There are discourses on which flour to use, why you should filter your water, how often to feed it, and of course this epic two-part series, legendary in internet sourdough bread-making circles, on why you should be using pineapple juice in your starter (“The Pineapple Juice Solution.” [part 1] [part 2]).

Starter is flour and water, mixed to a pancake batter-like consistency that has been left out to ferment. As it ferments, the yeast and other bacteria that occur naturally in the flour and in the air will eat the carbohydrates in the flour, producing carbon dioxide. This creates the air bubbles which leaven the bread. Lactobacilli bacteria are the other byproduct. This is what gives you the complex, slightly sour taste.

Online, you will hear tales of hundred year old starters, or ones spawned off some famous, historical starter. But in the long run, the flavor of your breads is going to be determined by your starter (particularly how recently you’ve fed it) and the flour you are using which contain differing types and amounts of naturally occurring yeasts. And because the yeast and bacteria are highly variable from place-to-place, taking a genuine San Francisco sourdough starter and transplanting it to a different climate is just going to kill off the San Fran yeasties, replacing them with local strains.

So it’s fine to spawn your starter from an existing one (this will shortcut the process), but totally not necessary.


To start a new starter from scratch here’s the drill:

Day 1: In your mason jar, mix one tablespoon of rye flour with one tablespoon filtered water at room temperature (if coming from the fridge, I’ll microwave my water for 30 seconds to get it slightly warm). Cover the top with cheesecloth and let it stand at room temperature overnight. Why rye flour? You can use pretty much any flour you want. It took me longer to get good bubbles going with all purpose flour. Something like a whole wheat or rye flour is going to have more natural yeast and minerals in it, which are good for the bacteria.

Day 2: Obsessively check your proto-starter for tiny bubbles and other signs of fermentation. You shouldn’t see any yet but never hurts to check. Add another tbsp of rye flour and filtered water. You should be stirring these thoroughly to get lots of oxygen into the mixture.

Day 3-5: Continue feeding the starter daily. You can now add 2 tbsp of flour and water each time. At this point you should start seeing tiny bubbles form in the mixture several hours after it has been fed. Fermentation is happening! It should also start smelling bready, slightly sour and delicious.

Day 6-12: As your starter grows and the yeast population with it, things get Malthusian. There are exponentially more yeast mouths to feed but only so much room in the jar for more flour and water. So we need to thin the herd. Before each feeding, start pouring out about half the existing starter. This will improve the yeast-to-flour ratio and provide a better environment for your yeast to multiply and produce a rich flavor. At this point you don’t need to measure out your flour and water exactly – just add enough to keep it the consistency of pancake batter.

Ongoing: You now have a ready-to-use sourdough starter. It should be bubbling nicely starting a few hours after feedings and have a bready odor. You can now transfer it to the fridge where it can go 7-10 between feedings. When I feed my starter that’s been kept in the fridge, I usually take it out and give it a few hours to come to room temperature, do the pour and feed, give it a good stir, wait an hour or two, and then back into the fridge. One or two days before you bake, it’s a good idea to take the starter out of the fridge and give it a few feedings (spaced 8-10 hours apart) so it can “wake up.” This is also an opportunity to build up the starter volume so you’ll have enough to bake with, with some left over to keep the starter going.

Starter Troubleshooting

No Bubbles / Activity: Make sure you are using filtered water, and keeping your starter in a warm but not hot place. Try switching to rye, or a heartier organic type flour. These tend to have more yeast in them. Keep trying with smallish feedings and make sure you are stirring vigorously to aerate the mixture. Go a little heavier on the flour (sometimes bubbles can escape rather than stick in the starter if your starter is too liquidy). If you don’t see any bubbles after 10 days or so I’d start over using the pineapple juice method linked above.

Something growing on it: Some people will tell you to scrape the mold off and feed again. That’s gross. Just dump it out and try again.

Very sour, acrid smelling and/or dark liquid on surface: Your starter is not being fed enough. Dump out a good amount of the starter and give it a healthy feeding. It should return to normal smell in 1-2 feedings.

CHAPTER 3: Bread

Day Before

When you bake, you want your starter to be nice and active. So if you’re keeping your starter in the fridge, take it out the morning before and give it two healthy feedings. Make sure the feedings get your starter up to at least a cup and a half, so you’ll have enough left over to keep it going after you take some out to bake with. Leave it out at room temp overnight.

Bake Day


“Scalding” a portion of your baking flour with boiling water is an interesting technique that shows up in various bread making traditions around the world, including Scandinavia and parts of Asia. Scalding flour creates a gelatin out of the starch, leading to a moister, fluffier texture.

Put a few cups of filtered water on to boil. In a large mixing bowl, mix one cup all purpose flour with 1.5 cups of boiling water. Stir carefully with a fork until it is mixed and let it stand for 5-10 minutes. Add 1.5 cups of cold filtered water and mix. The dough will look lumpy and runny.



Once your scalded flour is cool down, it’s time to add the other flour and water. To your big bowl, add in the remaining 5 cups of all purpose flour, 3 cups whole wheat, 2 cups rye, and 1.5 cups oats. Add in the remaining 2.5 cups water.  Use a fork to stir up your starter and fully aerate it. This may reduce the volume a bit by getting the air bubbles out. Add 1 scant cup of the starter and knead the dough until all the flours and water are incorporated.

This stage also has a ‘feel’ element that may take a couple bakings to get right. You want the dough in a sweet spot where it’s fairly moist – more moist than most doughs I’ve worked with. This gives the bread a springy texture. But you don’t want the dough to be so sticky it sticks to the pizza peel when you’re sliding it into the super hot oven.

A rule of thumb: if you can put the dough down and it doesn’t stick to your fingers it’s too dry, add more water. If you need to wash your hands a bit to get the dough off it’s just right. If you need to scrub each finger, fingernail, etc to get the dough out of every nook and cranny then it’s too wet and you should add more flour. You can add up to 1/2 cup of flour or water to get the consistency right. This won’t screw up the bread. Stop mixing once you’re happy with the texture and everything is combined.

Cover your dough with a damp cloth and let sit for about an hour.  Notice we have not yet added the salt. This pre-salt period is called the autolyse. It is giving the yeast in the starter a chance to chow down on the flour without any salt to slow down fermentation. The flour also has a chance to soak up more water and start forming delicious, delicious gluten.


Uncover your bread and sprinkle in 4.25 tsp of sea salt. Set a timer for 15 minutes and start kneading the dough. This should be tiring but not forearms-on-fire tiring. If it feels like you’re about to pop a tendon in your arm, you may add a bit more water.

As you knead, the dough should start out shaggy, with little peaks all over. As you knead, it will get smooth and more uniform throughout.

The bread is fully kneaded when you can stretch a lump of dough out and just begin to see light through it.


A Note On Rising Times: All the times in this stage of the recipe are approximations based on previous bakes. You are not going to ruin your bread by going faster or slower at a given stage as long as your bread has enough time overall to rise. If your house is cooler the process could go a little slower and vice versa.

Once kneaded, return the dough to your main bowl, cover with a damp cloth, and allow it to ferment for 2-4 hours.

About halfway through this period you want to “knock back” your dough.

When the dough has increased significantly in size, pick it up and gently fold it over itself a few times, pressing down a bit as you go around. This will release the CO2 bubbles that have built up during initial fermentation and allow the process to continue.



About another hour after your knock back, the bread will have risen again and it’s time to separate it into loaves. We will use cereal bowls (other recipes call for cute, individual baskets. These will amp up the Martha Stewart factor but are not necessary).

Get your 5 cereal bowls ready, along with some paper towels and your bottle of olive oil.

We’ll use the oil to lubricate the bowls so that the dough doesn’t stick to them. Pour some olive oil in a circle around the bowl and rub it around the inside with a paper towel.

Take about a fifth of the dough (doesn’t have to be exact, you can always top up the runts later) and start folding it. Stretch one side of the dough out a bit and then fold that back over the center, then rotate it a bit and repeat.  As you do this a few times, your dough will get a tight dome-shaped top. There will come a moment — and you will develop a sixth sense for this after a couple loaves – when the dough is perfectly formed into a tight little package. When this moment comes, plop the dough, dome side down, into your cereal bowl. Drizzle a bit more oil around the perimeter and set aside. Repeat this process to make five loaves total.

Now, we need a way to keep our loaves moist while they proof. I have developed this patent-pending rising tent design, consisting of a bottle of sprinkles to keep the moist cloth off the dough as it rises.

You are now t-minus an hour or two till bake time.



Your sourdough bread is now “proofing,” or doing its final pre-bake rise. This could take anywhere from 1-3 hours. The dough should rise noticeably in the bowls during this time.

The dough is ready for baking when you can poke a wet finger into the dough and the indentation remains at first, but then slowly rises out.

Time to get the oven ready. Make sure your pizza stone is clean and position it in a middle rack of the oven. Put your cake pan at the bottom of the oven and fill it with water; you will probably need to re-fill this once during your bake.

About an hour before bake time, turn on your oven to 515 F. Before baking, you want to go about 20-30 minutes beyond your oven’s standard preheat time because the pizza stone needs more time to heat up.



Assemble your baking station. You’ll need your pizza peel, thermometer, x-acto knife, some white flour, a paper towel, spatula, and of course your doughs all within easy reach.

Sprinkle a pinch or two of flour into your pizza peel, and spread it evenly over the front. Take one of your doughs and carefully pour off excess olive oil around the edges. Gently plop the dough onto your pizza peel, using your fingers to release the dough from the bowl if necessary. Using the paper towel, scrape off the excess flour from around the dough’s edges. This will prevent it from getting transferred onto the pizza stone where it will get instantly scorched, setting off all the smoke alarms in your place.

Using the X-acto knife, cut 2-3 quick slashes down the length of the bread loaf and then transfer the dough onto the pizza peel, using a spatula to dislodge any sticky areas and re-form loaf if needed.

Set a 15 minute timer. When it dings, use the thermometer to check the temp in the center of the loaf. The loaf is done when it reads 180-190F. The first couple loaves will take a few extra minutes. Later loaves may take a bit less time as the oven and pizza stone continue to heat up.

Using the pizza peel, take the bread out (you may need to chip away some at the bottom to get it unstuck) and transfer it to a cooling rack.

Using any scraps of willpower remaining, try to resist the urge the cut into the bread right away.  It is still cooking for about 45 minutes after coming out of the oven. If you cut in too early the center will be gummy and mess up the texture of the entire loaf.

Repeat this stage to bake the next four loaves. I’ve found that it’s best to do the loaves one at a time. If my oven and pizza stone were slightly wider, I’d do two at a time.



Make sure you’ve got some high quality butter and jam on hand.

After the breads cool, I keep the ones I’m going to eat in the next few days wrapped in a kitchen towel on the counter. The others I freeze in large ziplock bags. These loaves freeze really well and defrost quickly when you’re ready to eat.

Note: This recipe is an amalgamation of many recipes and my own experimentation. But special credit is due to the excellent sourdough bread tutorial at Splendid Table by Kiko Denzer and Hannah Field.

APPENDIX: Printable Sourdough Bread Cheat Sheet (Click to download PDF)

It’s hard to navigate a wall-of-text recipe with your hands full of sticky sticky dough. So here’s a handy one-pager you can print out to keep with you in the kitchen as you bake.

Sourdough Bread


  • 12.5 cups flour (mix and match all purpose, whole wheat, and bread flour). My preferred ratio:
    • 6 c All purpose
    • 3 c Wheat
    • 2 c Rye
    • 1.5 c Quick oats
    • 5.5 cups filtered water, room temp
    • 4.25 teaspoons sea salt
    • 1 scant cup sourdough starter

Day Before

Feed starter in AM and PM

Baking Day

    • “Scald” 1 cup flour with 1 1/2 cups boiling water
    • Add 1 1/2 cups cold water to the above and stir, let cool a bit
    • Combine with 11.5 cups flour, 2.5 cups water, and 1 cup starter (mixed well to pop bubbles). Knead until combined. Make sure dough is not too dry. Add more water if needed. Dough should stick to your hands, but not too much
    • Let stand for ~1 hour
    • Add 4.25 tsp salt and knead dough for 15 minutes, until it forms thin sheets when stretched
    • Cover dough with damp cloth and let rise for 1-2 hours. Knock back (gently compress dough to pop air bubbles) once or twice
    • Divide and fold dough into 4 tight sourdough bread balls.  Place in small bowls, greased with EVOO. Cover bowls with damp cloth and let rise for 2-4 hours
    • Make sure your pizza stone is in right position. Preheat oven to 515 and put a pan with water at bottom of oven
    • Dough is ready to bake when a dent made by a wet finger remains (but then slowly puffs back out)
    • Put dough onto floured pizza peel, slice top with an exacto knife, and slide into oven
    • Bread is done when an inserted thermometer reads 180-190F (about 15 min). Do not let go over 190.
    • Take bread out with pizza peel and place on cooling rack for 1 hour before eating
    • Bake remaining loaves, refilling water in bottom of oven as necessary
  • Eat some, freeze the rest

If you want to make rising go faster: Heat dough slightly while rising (eg turn up thermostat, place dough in oven with boiling water poured into a pan at bottom).


An Arduino Primer (And How To Tweet The Temperature Using The Wifi Shield)

Arduino with LEDWhen I was little, my dad would take me to Radio Shack. We’d buy some wires, batteries, lights, annoying little piezo buzzers and wire everything together at home.

He would mount everything on a piece of plywood and we’d play space shuttle, pushing the buttons, flipping switches, and generally going nuts.

Two Christmases ago I got an Arduino, which is basically this on steroids. It connects to the internet and has its own programming language. You can use it to open your garage door or turn on a pump to water your plants when the soil gets dry.

With a 3 month old baby at home, a mysterious hormonal switch flipped inside me a couple weeks ago. It was time to get up to speed on this electronics stuff. Maybe so I’ll know enough to teach my son when he gets older. Or maybe so I won’t be that old guy yelling “get off my lawn” at some confusing new smart gizmo a few years down the road.

Either way, I took my Arduino kit back out of its ziploc bag, dusted it off, and wrote up this little arduino wifi tutorial that allows you to tweet the temperature. More to get my head around it than anything. But it should help you if one of these things has landed on your desk and you’re trying to figure out what to do next.

An Arduino is a “microcontroller.” A tiny computer that lives on a circuit board. It’s about the size of a deck of cards.

It has all the elements of a full computer: a microprocessor, memory, and input and outputs. Microcontrollers are the brains of most household gadgets. They make your toaster toast for the right number of seconds, the motor in your RC car spin at the right speed, and so on.

The microcontroller gets an input from sensors, makes calculations, and sends outputs to things like motors, lights, or screens. The Arduino was first designed for teaching students how to make electronics that interact with the physical world.

It makes this easier by putting all the necessary things to make the microcontroller run (like a power supply, USB cord, and input and output pins) together on one board.

What Can You Do With An Arduino?

A couple examples of the many projects you can make with an Arduino:

Input What Arduino does Output
Temperature reading from a sensor Convert sensor data into Celsius / Fahrenheit Display the temperature reading on an LCD screen
Online source of weather data Connect to internet using Wifi and format data for screen Display temperature on a small screen
Moisture sensor in plant soil Detect moisture level, decide if level is below a certain threshold, activate pump if below threshold Pump adds more water to plant

For more ideas, here’s a partial list of all the types of sensors and actuators you can control with an Arduino.

 The Right Mindset to Approach Arduino

I’m writing this article after giving up on Arduino for about a year.

I was stuck on a project, got frustrated, and put it down.

The project was a simple temperature sensor. But when I put everything together and ran the code, the thing was telling me our room was -299 Celsius. (I know our insulation is bad, but come on!)

I tried unwiring and re-wiring. I tried playing with the code. Nothing. The Arduino went into a big ziploc bag. A week passed, then a month, then a year.

When I got the urge to play with it again, I took it out of the bag and re-wired the same circuit. Same problem.

But I did something different this time. I shot off a quick email to Glenn, the guy who designed the series of tutorials I was going through. After a little back and forth my problem was clear.

The temp sensor required two 1k resistors. You know what type of resistor you have by the color bands on them. A 1k resistor has a brown stripe, then a black stripe, then a red stripe.

What Glenn was able to spot instantly was that my 1k resistor was actually a 10k resistor, which has an orange band instead of a red. Doh!


I swapped in the right resistor and the circuit worked like a charm.

So what happened was I wasted a year of learning about electronics because I confused a small orange stripe about 1cm thick for a small red stripe about 1 cm thick.

But my real problem wasn’t the confusion about the color. It was my unwillingness to seek help or systematically break down the problem: Is my sensor the right one, is my wiring correct, are my resistors the exact right type, and so on.

For all the talk about how fun and easy Arduino is – make no mistake – this is a highly technical thing. You will make mistakes and run into roadblocks. It’s your job to find the help to overcome them.

If you’re expecting an Apple store experience where everything “just works” you are in for a world of pain.

If you are mentally prepared to spend a lot of time tinkering, troubleshooting, getting help, and trying again – and you can convince your brain this is actually fun – then you are in a good place.

 Anatomy of an Arduino

anatomy of an arduino leonardo

Processor: The heart of the Arduino. This is the single chip that contains the memory and processor to make the system run. Different Arduino models have different core chips. The one above is an Arduino Leonardo board that runs off the ATmega32u4 chip. The chip has 32kb of flash memory and runs at 16mhz.

Power / Ground Pins: These pins allow you to send 3 or 5 volts of positive current out from your Arduino and back to ground. This allows you to power components like LED lights, little motors, etc.

Input / Output Pins: The Arduino also has 14 pins around the perimeter of the board that can receive an input from a sensor or provide an output to a light, motor, or screen. Some of the pins are also able to use pulse width modulation (PWM). This means that instead of a simple “on” or “off” current on the pin, they produce a fast series of bursts that create gradations between totally on and totally off. This is useful for things like dimming a light.

IDE: Short for “Integrated Development Environment.” This is the program you run on your computer to create, edit, and compile the code for your Arduino. Once you have finished, you use a USB cable to upload the code to your Arduino board. Once the code is loaded to the Arduino, it repeats the loop of code over and over until the power is removed, you hit the “reset” button on the board, or you upload a new program that clears out the old one.

Arduino IDE
A sample program running in the Arduino IDE

Code / Sketches: The Arduino has its own programming language which is based on C++. The programs (called “sketches” in Arduinoese) must be short because the Arduino has only 32kb of memory.

Power Supply: The Arduino can run on any voltage between 6 and 20 volts, although the recommended range is 7-12V. This can come either from an AC adapter, battery pack, or from your computer through the USB cable.

solderless_breadboard 2Breadboard: This is not technically part of the Arduino, but will save you a ton of time. A big headache with electronics projects is wiring everything together. With most sensors requiring 2 or more connections, this can take a lot of time and be hard to undo if you solder everything together.The breadboard allows you to connect wires and electrical components by simply plugging them into the breadboard. The holes in the board are connected along the horizontal and vertical axes, so you just plug them into the appropriate holes and unplug when done. Big time saver.

Benefits of Arduino

Open Source: The design and code behind the Arduino is all free and open source. There is a huge community of hobbyists and educators using it. They have created a ton of project tutorials, code examples, and forums where you can get help. This huge network is why Arduino is quickly becoming the default method for teaching electronics.

All-In-One: Before Arduino, tinkering with microcontrollers required a lot of overhead to get started. In some cases, a lot of special hardware was required to program the chip. The real secret sauce of the Arduino is that everything you need to get started is right there on the board.

Expandable: Arduino encourages other companies to build equipment that builds on its capabilities. Called “shields” in Arduino speak, these boards mate directly onto the main board like so:

Connecting Wifi Shield to Arduino

You can get relay shields to control higher voltage electronics, ethernet or wifi shields to connect to the internet, and so on.

An Arduino Wifi Tutorial:

How To Tweet The Temperature From Your Arduino

Most Arduino tutorials start with having you blink a LED light on and off.

This one is a little more advanced and requires more parts, but I think it’s still doable as a first project and more fun since it shows off more of what the Arduino can do.

This project uses an LM355 temperature sensor to measure the temperature (in degrees Kelvin) and then posts this on your Twitter account.

I created this project by combining two other projects. The temp sensor code from Glenn Mossy and  this instructables tutorial on how to tweet from the Arduino.

I am also indebted to the Arduino programming forum and subreddit who helped me inelegantly smush these two pieces of code together.

Stage 0: Get Your Stuff Together

You will need these components for the project:

Got all your parts? Onward…

Stage 1: Software, Libraries, Accounts

  • Arduino Software. Install version 1.0.3 of the IDE software on your computer.  There are newer versions of the IDE available, but the firmware on the wifi shield requires a complex update to be compatible with 10.4 onward. I’m lazy, so I use an older version of the IDE that is compatible with the wifi shield out of the box. Once you have your IDE installed, it’s important to have the correct ports configured so the board can communicate with the computer properly. If you are having trouble consult the specific getting started instructions for your OS. I would recommend doing some of the very basic program examples (like this blinking LED program) to make sure your Arduino is properly connecting to your computer, and consult this troubleshooting guide if anything doesn’t work.
  • Twitter Library. The Arduino software you just installed doesn’t include everything you need to tweet. For that we need to add on additional software (called a “library”) that does this. Visit this page to get the Twitter library and follow the instructions there to install the code. You will need to unzip the code and put it in a certain folder so that the IDE can find it.
  • Tweak Twitter Library. The twitter library you just installed is set up to work with ethernet, not wifi. So we will need to update it.  Download these two files and go to the folder where you installed the Twitter library. Delete the files in there named Twitter.h and Twitter.cpp and replace them with the two you just downloaded.
  • Get Twitter Token. You need a way to sign-in to Twitter to post the tweet. To accomplish this, we use an middleman website that receives the data from your Arduino and posts it on Twitter. So sign into your Twitter account and visit http://arduino-tweet.appspot.com. Select “Get a token to post a message using OAuth” and click “Authorize App”. This will generate a code, called a “token” that looks something like this: 6842457-guOuIOQzTuf8GfulnptUFTTXKRx7eX2Qfp. This is a unique code that would give someone access to your Twitter account, so don’t share it. Copy your token to a safe place because you’ll need it later.

Stage 2: Do Some Testing

  • Test Your Wifi Connection. One of the biggest things that can go wrong with this project is the Arduino not connecting properly to your Wifi router. So we’re going to test this first and make sure it’s working before going further. So connect your Arduino to the wifi shield (as shown in the gif above) and plug your Arduino into your computer’s USB port. Open this code in your Arduino IDE:

You will need to replace the “yourNetwork” and “12345678” with the name (SSID) of  your Wifi network and password, respectively. Leave the quotation marks and the rest of the code untouched. Then click the right arrow button on your IDE to upload the program to your Arduino. Open the serial monitor by clicking the magnifying glass icon in the upper right corner of the IDE. You should see a “Connected to network” message if everything worked right. If not, try the troubleshooting steps found here.

  • Test Twitter Posting. Now that we’ve got our Wifi working, let’s make sure we can post to twitter. Open this code in the IDE:

As before, replace “Micromax A52” and “password” with the name of your network and your password. Use the Twitter token you got earlier to replace “Your token here” and edit the text “Automatic tweet!” to whatever message you want to post to twitter. Upload the program to your Arduin, and open the serial monitor to watch your progress. You should see a series of messages and then “OKOK” confirming your tweet has been posted.

Stage 3: Final Assembly

Once we can successfully post to twitter from Wifi, we just need to hook up our sensor to get the temperature. Using your breadboard, wire up your sensor, using the 2 1k resistors as shown in this diagram:


Note: The wires will be going into the plugs on your wifi shield that is mated onto the Arduino, not the Arduino board itself, as shown. The wires should go into the same holes as marked above.

Note From Hard Experience: Make sure you’re using 1k resistors. Other values will screw up the temperature reading.

Stage 4: Put It All Together

Now open your Arduino IDE and paste in this code:

Insert your network name, password, and Twitter token as before.

Upload the code to your Arduino and open the serial monitor to check your progress. Once you see the “OKOK” message, check Twitter to see if your message posted successfully.

The temp will be expressed in degrees Kelvin, which is the output format of this sensor. In my experience, it has a pretty wide range of accuracy. If you are concerned with getting a more accurate reading, there are some upgraded temperature sensors you can easily swap in.