My best whole-grain breads A reader replied to me last week and asked: So, do you do any whole-grain baking? If I'm honest, I was a little shocked. I feel like that's the majority of what I do! But maybe I've neglected my more "whole" recipes in this newsletter for a bit, even if I've been baking them here on the regular. Well, this week it's all about whole grains. Not every loaf is 100% whole wheat, but the inspiration and flavor and nutrition are there. Plus, some freshly milled loaves if...

Your Guide To Open Crumb Baking When I first started baking way back, the first thing I found myself trying to improve upon was the interior of my loaves. I think this is natural. With bread, it's relatively easy to get a good crust, but getting a light, airy, and open interior can be pretty elusive—so many things have to line up for it to be just right. In my latest guide, I talk about all the levers I pull when seeking an open crumb, and hopefully in the process answer one of the most asked...

Why I love pumpkin (in bread) Pumpkin season is unavoidable—which means you've probably got a can (or three) of puree tucked away. So let's put that to good use! Pumpkin works like magic in a bread dough. Its starches and sugars quietly transform your dough into something softer, more flavorful, and with an enticing color—think of it like potatoes' more interesting cousin. The secret? Pumpkin puree acts as a natural softener, locking in moisture for an impossibly tender crumb (my Pumpkin...