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...

Easy late summer sourdough discard bakes This past week I was still baking large, crusty loaves (and a pizza!) here in my kitchen—but I get it if it's too hot for you to turn that oven on. In this week's newsletter, I present a few easy-lift bakes that might make you go back on that rule, though. If you haven't made the sourdough discard plum cake yet, that's where I'd start this Saturday! In this week's newsletter: Recipes: Discard plum cake, banana bread, and focaccia Baking Tip: Can I skip...

Notes from the Grain Gathering; stone fruit bakes I'm back home and back to baking after a couple of weeks in the Pacific Northwest—most of it, it feels like, spent five feet off the ground in the back of a solar-powered bread truck. In and out of talks, masterclasses, happenstance encounters with so many great folks in the baking space, and a few themes stuck out at me: who actually gets paid for a $10 loaf what wheat breeders optimize for (and why grocery flour tastes the way it does) what...