Welcome to my sourdough kitchen. I break down the what and why behind every loaf, so the science becomes intuition, and the bread you bake is the bread you want to eat. I want you to relax and enjoy baking. Sourdough is NOT scary, and is not only for professionals! Thousands of early risers bake along with me every week.
Every recipe here has been through my own kitchen more times than I can count — proofed on real schedules, in a real (slightly drafty) home, with notes on what actually matters and what doesn't. Think of it as a tiny test kitchen for sourdough: recipes, answers, and the confidence to trust your dough. If it's on this site, it works.
Want a new bake in your inbox when it comes out of the oven?
Free - unsubscribe anytime.
My oldest fell in love with Eggs Benedict, so I had to get these right. The first tries were dense and dry; a stiff dough needs a long ferment and a full final proof to turn soft and fluffy. These were so good my kids fought over the leftovers.
This one is for the overachievers or the "we'll see!" people. It's just starter, flour, salt, and a lot of water, and it will test your instincts. Is it worth it? I don't know! But it's fun.
Two things I love, french onion soup and sourdough bread, combined into one of the best smelling (and tasting) breads I have ever made. Caramelized onions, funky aged Gruyère, and fresh thyme.
Fresh blueberries give you that jammy, luscious bite; freeze-dried give you an even crumb with berries in every slice. Either way you end up with a delicious loaf, and the lemon zest is what makes it.
Sweet boiled onions folded straight into a slow-fermented enriched dough. Soft, pillowy, deeply savory — the bun that makes the burger.
It's hard to find sweet sourdough bakes that aren't too sour and aren't chewy, which is why I worked hard to make this for you.
