01Your first sourdough loaf, without the guesswork
Start with a modest loaf and learn what the dough is telling you before chasing a perfect ear.
Read the storyEvery good loaf has a story.
Bread, pastry and the little rituals that make them worth coming back to.
01 / Naturally leavened
View collection ↗The sourdough shelf
For the long, slow loaves.
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02How to keep a starter happy
A dependable starter is less about a complicated schedule and more about consistent refreshment.
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03Reading bulk fermentation by feel
The most useful sourdough skill is noticing how dough changes as it ferments.
Read the story02 / Daily loaves
View collection ↗Everyday bread
Bread worth making on a Tuesday.
01A sandwich loaf with a soft, even crumb
This is the loaf you make when the week calls for reliable toast and tidy slices.
Read the story02Making whole wheat bread less heavy
Whole-grain flavor can be deep and nutty without turning the loaf into a brick.
Read the story03A no-knead loaf for a slow weekend
Minimal mixing still produces good bread when time handles the gluten development.
Read the story03 / Small sweet things
View collection ↗At the pastry counter
Butter, fruit and a little patience.
01Scones with tall, flaky layers
Cold butter and a light hand do more than elaborate technique.
Read the story02Cookies with brown butter edges
Nutty butter gives a simple cookie a quietly sophisticated flavor.
Read the story03The imperfectly perfect fruit galette
A free-form tart is forgiving enough for whatever fruit looks best this week.
Read the story04 / The craft
View collection ↗Baker's notebook
Small decisions, better bakes.
01Hydration, explained without the math headache
Water changes texture, handling, fermentation, and the final crumb.
Read the story02Choosing flour for the loaf you want
Protein, milling, and freshness each change the way dough behaves.
Read the story03Why steam makes a better crust
A humid start helps the loaf expand before its exterior sets.
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