Scalded buckwheat and malt sourdough bread This spice-forward, hearty sourdough is exactly the kind of bread I needed to drag me through the cold that's clung to this month far longer than it had any right to. Ground aniseed (or caraway, if you'd like!), barley malt syrup, and a buckwheat flour scald—pouring boiling water over the flour—which amplifies the flavor and aroma. Kind of a tricky way to work in this grain without it compromising the crumb structure too much. If you're a fan of...

A Sourdough Baker's Valentine's There's something to be said for giving someone a gift that didn't exist until you made it, and even better when it began with just flour, water, and a jar of bubbling starter on your counter. Whether it's for someone you love or just for yourself (both equally valid), a handmade bread, a twisted knot, a tender roll, or a chewy cookie carries a weight that store-bought never will. It's unhurried. It's deliberate. And honestly, it's the kind of thing you simply...

New Dough Calculators Hey, baker! If you've ever stood at the counter doing mental math to hit a 78°F dough temperature, or scrambled to scale up or adjust levain ratios at the last minute, I built something for you. I revamped my calculators: drag sliders to adjust water temp, tweak your starter ratio, scale quantities, and see estimated fermentation times. Read on! In this week's newsletter: Tools & Guides: Starter calculator; water temp calculator; bread dough hydration guide Baking Tip:...