Loaves
100% Hydration Bread
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.
Teaching you the "why" behind sourdough since 2021!
Bake with Intuition
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.
What are you baking today?
Hi, I'm Laila
I simplify the process, so your loaves rise and shine every time!
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.
Recent recipes
Loaves
French Onion Sourdough Bread
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.
Loaves
Blueberry Lemon Sourdough
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.
Rolls and buns
Onion Burger Buns
Sweet boiled onions folded straight into a slow-fermented enriched dough. Soft, pillowy, deeply savory — the bun that makes the burger.
Sweet bakes
Donuts
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.
Loaves
Honey N Spelt Sandwich Bread
My kids love a sandwich, and one of them is a crust hater who will eat this crust (most of the time). It's 60% whole spelt, with a bit of honey and avocado oil you can swap for any sweetener and fat you like.