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...
5 days ago • 3 min read
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...
26 days ago • 3 min read
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...
about 1 month ago • 2 min read
Why I love pumpkin (in bread) Pumpkin season is unavoidable—which means you've probably got a can (or three) of puree tucked away. So let's put that to good use! Pumpkin works like magic in a bread dough. Its starches and sugars quietly transform your dough into something softer, more flavorful, and with an enticing color—think of it like potatoes' more interesting cousin. The secret? Pumpkin puree acts as a natural softener, locking in moisture for an impossibly tender crumb (my Pumpkin...
about 1 month ago • 3 min read
Granola I can't stop snacking on Sourdough in granola!? At first, the idea of adding sourdough discard to granola might sound unconventional. But gosh, it really does work! I've been making granola for ages, and often recipes will call for adding some type of flour (usually oat flour). Well, adding sourdough starter discard serves the same function and acts as a binding agent to help the granola clump together and form bark (oh, I love those large shards!). This is definitely my favorite...
about 2 months ago • 2 min read
A travelogue: The Perfect Loaf's trip to Northern Italy I'm back after leading two groups of The Perfect Loaf readers on a week-long sourdough workshop and a tour of some of the best food spots in northern Italy. We had a blast, and it was so, so great to meet so many readers. What did we see and do? Check out my recap post here: READ ITALY 2025 RECAP → I'd also love to know, where should I lead the next trip? Where would you like to visit? Sicily (ancient grain traditions, cannoli,...
2 months ago • 1 min read
How I make the softest sourdough pretzels Whew, jet lag is the real deal. I'm back home from Italy after two weeks of going overboard on gelato, pizza, and pasta—as one does on a successful trip. I'll have more about the trip soon, but today... Let's talk about pretzels (and a few other tasty fall things). Tender and chewy pretzels are the first thing I make when I even slightly detect the cooler nights of fall approaching. Using a lengthy sourdough fermentation for pretzels amplifies the...
2 months ago • 2 min read
Bake the fluffiest bread this weekend! Sourdough challah—definitely not traditional, but definitely quite special—goes beyond its beautiful braided appearance. The flavor complexity from natural fermentation transforms what's typically a sweet, straightforward bread into something with real depth and character. But here's the challenge every baker faces: achieving that perfect balance between a dough that's workable enough to braid cleanly and a finished loaf that's irresistibly soft and...
2 months ago • 3 min read
Italian-inspired breads you’re going to love. Ciao from northern Italy! I'm currently traveling through this incredible region with a wonderful group of The Perfect Loaf readers on a culinary adventure. It’s always a challenge baking in a new location—different equipment, new flour, dramatically different altitude—but the upside is it’s the perfect stage for instructing how to adapt and make wonderful bread wherever you are. (Before I get going, though, if you want to see more about the...
3 months ago • 3 min read