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...

For a limited time:Pre-order and get my bonus pack I've spent the past several years taking everything I know about sourdough and applying it directly to pizza in the home kitchen. If you're a sourdough baker, my new pizza book will show you how to use all you know (plus plenty I'll show you) to make the best pizza you've ever pulled from your home oven. If you're completely new to pizza, just like with my first book, I'll walk you through the entire process from scratch, with help all along...

Sourdough discard recipes to beat the heat I just finished handmixing the dough for a large 2kg miche, and the readout on my thermometer kind of freaked me out a bit: 82°F final dough temp. Oh, my. I realize many people take a break from baking in the summer, but I can't help myself (and I have some great recipes coming soon!). For those taking a short break in July, this roundup is a collection of my fav discard recipes that avoid super-hot, lengthy bakes in the home oven. (If you're...