Whole Wheat Sourdough Pita Last year, I co-taught a baking class at Chimacum Valley Grainery in Washington. On the menu: a whole-grain sourdough pita that I haven't stopped thinking about since. This week's recipe is my take on that pita—100% whole-wheat, same-day, naturally leavened, with a soft texture and a puff that delivers every time. It's an incredibly simple dough to make, and the flavor is a great reminder of why we bake. I think you're going to love it. Read on! In this week's...

Crusty loaves and fruit galettes I've been busy over the past few weeks testing (and retesting) a new 100% whole-wheat sourdough pita recipe. I have a recipe in my first cookbook which is fabulous (light, airy, super puffy!), but it's mostly white flour, and I wanted something quick yet nourishing with an outsized flavor profile. These really fit the bill (and then some). Stay tuned for the recipe next week! Until then, read on for some of my fav loaves to bake this time of year: crusty,...

An ode to ciambella (and a few other things) This past weekend, I made my sourdough discard Italian lemon cake: ciambella. It's a fiercely lemon-y cake that's beautifully golden, a little thick like pound cake, and, with the added sourdough starter, just a very (very!) subtle hint of sourness that really plays nicely with the lemon. Check out this incredibly not glitzy, fancy, or staged photo of the golden cake: And that's kind of the point with this one. It's a back-pocket recipe you can...