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π Easy late summer sourdough discard bakes
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The Perfect Loaf π
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
How I make the softest sourdough pretzels The calendar says it's fall, and finally, the Southwest seems to agree. This week it's rained just about every day, and I'm reveling in that cool breeze and petrichor (what a lovely word, isn't it?) on the wind. Usually, we wait until October for this. Naturally, I've been baking fall things, starting with my sourdough pretzel, a fav of mine for this time of year. (In fact, watch me make these pretzels in my latest Reel.) I love these pretzels for...
The butter went slack in minutes I opened the back door for some air. It's been 96Β°F all week, and the oven's side of the kitchen hasn't been much better. The pats of butter on the counter usually take an hour to soften; this week they went slack in minutes. Which, as it happens, is what a bun dough wants. For the cookout, I'm working with buns. A lot of buns. But also a few of my crowd favs: a jalapeΓ±o-cheddar loaf, a pizza with all the sliced pepperoni, and an uncommon pairing folded into a...
Fresh Bakes for School Lunches More often than not, I bake two loaves for school lunches because one loaf will never survive the afternoon. It comes out of the pan, cools on the counter for maybe twenty minutes, and then someone walks through the kitchen, and the heel (my favorite part) is gone. Then the slice next to the heel. By dinner, the first loaf is but a wisp and the second one is the lunch bread. And that's totally fine. This is the stretch of the year when my house kind of runs on...