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🍞 NEW: What is dough hydration and how do I get it right?
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The Perfect Loaf 🍞
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
My spring baking reset If your baking has felt heavy and slow all winter, this is your reset. Three recipes this week, all built for speed and simplicity—but also recipes I find myself drawn to in the spring (apricots, herbs!). My pain de mie is sandwich bread that quietly outperforms everything else in your bread box. Soft, fine-crumbed, and engineered for slicing. The sourdough discard lemon cake that leans into spring without trying too hard, IMO. It's bright, tender, and a perfect way to...
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...