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...

A travelogue: The Perfect Loaf's trip to Northern Italy I'm back after leading two groups of The Perfect Loaf readers on a week-long sourdough workshop and a tour of some of the best food spots in northern Italy. We had a blast, and it was so, so great to meet so many readers. What did we see and do? Check out my recap post here: READ ITALY 2025 RECAP → I'd also love to know, where should I lead the next trip? Where would you like to visit? Sicily (ancient grain traditions, cannoli,...

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...