An Ode to Sourdough Bagels For the past few weeks, I've been working on updates to my Sourdough Bagel recipe (both in my cookbook and on the website). They're pretty awesome as-is, but I've been adding a little whole-grain flour, a different same-day fermentation schedule, and a way for me to make these easier on the regular (we eat a lot of bagels here!). Here's what I've been playing with in this recipe: Using my pasta madre (panettone starter) for low acidity. A regular starter can be...

Focaccia, but with a surprising twist This week I made focaccia—but with a surprising little twist that totally transformed it. I used my simple sourdough focaccia but instead of topping it with savory herbs and spices, I used... White sesame seeds. Such a seemingly simple thing, but the seeds brought this incredible pop of umami that I just can't shake. I use sesame often in bread (this one being my all-time favorite), but I'm not sure why I haven't used it on focaccia before. My simple...

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...