Granola I can't stop snacking on Sourdough in granola!? At first, the idea of adding sourdough discard to granola might sound unconventional. But gosh, it really does work! I've been making granola for ages, and often recipes will call for adding some type of flour (usually oat flour). Well, adding sourdough starter discard serves the same function and acts as a binding agent to help the granola clump together and form bark (oh, I love those large shards!). This is definitely my favorite...

How I make the softest sourdough pretzels Whew, jet lag is the real deal. I'm back home from Italy after two weeks of going overboard on gelato, pizza, and pasta—as one does on a successful trip. I'll have more about the trip soon, but today... Let's talk about pretzels (and a few other tasty fall things). Tender and chewy pretzels are the first thing I make when I even slightly detect the cooler nights of fall approaching. Using a lengthy sourdough fermentation for pretzels amplifies the...

Bake the fluffiest bread this weekend! Sourdough challah—definitely not traditional, but definitely quite special—goes beyond its beautiful braided appearance. The flavor complexity from natural fermentation transforms what's typically a sweet, straightforward bread into something with real depth and character. But here's the challenge every baker faces: achieving that perfect balance between a dough that's workable enough to braid cleanly and a finished loaf that's irresistibly soft and...