Your easy Thanksgiving sourdough playbook As bakers, our favorite holiday is here, am I right? I just finished distributing freshly baked loaves to friends throughout town and rolls for my son's Thanksgiving lunch. There's nothing quite like baking for others this time of year—that is, until you bake for the big meal itself, which has its own level of enjoyment that's pretty hard to top. This year, I've got a great roundup of "showstopper" breads perfect for the center of the table, plus some...

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...