Crusty loaves and fruit galettes I've been busy over the past few weeks testing (and retesting) a new 100% whole-wheat sourdough pita recipe. I have a recipe in my first cookbook which is fabulous (light, airy, super puffy!), but it's mostly white flour, and I wanted something quick yet nourishing with an outsized flavor profile. These really fit the bill (and then some). Stay tuned for the recipe next week! Until then, read on for some of my fav loaves to bake this time of year: crusty,...

An ode to ciambella (and a few other things) This past weekend, I made my sourdough discard Italian lemon cake: ciambella. It's a fiercely lemon-y cake that's beautifully golden, a little thick like pound cake, and, with the added sourdough starter, just a very (very!) subtle hint of sourness that really plays nicely with the lemon. Check out this incredibly not glitzy, fancy, or staged photo of the golden cake: And that's kind of the point with this one. It's a back-pocket recipe you can...

Adjusting sourness in your loaf I've been baking sourdough bread for a long while, and for most of that time, I was adjusting the sourness of my bread instinctively without fully understanding why certain things worked. Now I've put it all together in one guide. It covers the science (accessible, I promise), the practical levers you can pull at every stage, and the approach I use in my own kitchen to get exactly the flavor I'm after. If you've ever wished your bread were more or less sour,...