Journal
Sourdough, written carefully.
Articles on technique, science, recipes, and troubleshooting — with the kind of detail you wish was easier to find.
Recipes
15 posts
- Recipes
Sourdough Focaccia: The Easiest Way to Use Discard
Forgiving, fast, beautiful — focaccia is the bread that teaches you sourdough has range.
Maria Esposito · 3 min read
- Recipes
Sourdough Bagels at Home
Boiled, baked, and chewy — real bagels are simpler than they look.
Tony Caruso · 3 min read
- Recipes
Real Sourdough Rye Bread
Dense, dark, and complex — a different bread entirely. The full method for 100% rye sourdough.
Hans Müller · 3 min read
- Recipes
Sourdough English Muffins
Cooked on a griddle, full of nooks and crannies, and the best use of leftover discard.
Maria Esposito · 2 min read
- Recipes
Sourdough Cinnamon Rolls
Soft, swirled, and tangy — overnight cold proof makes morning baking actually possible.
Charlotte Bishop · 2 min read
- Recipes
Sourdough Baguettes at Home
Crisp, crackly, hollow — bakery-quality baguettes are achievable in a home oven, with the right technique.
Pierre Lambert · 3 min read
- Recipes
The Soft Sourdough Sandwich Loaf
Tight crumb, tall pan loaf, sliceable — the sourdough that goes in lunch boxes.
SourdoughAI Editorial · 2 min read
- Recipes
Sourdough Pancakes and Waffles
The single best use of leftover starter — fluffy, tangy, and ready in 15 minutes.
Maria Esposito · 3 min read
- Recipes
Sourdough Discard Recipes: Zero-Waste Baking
Pancakes, crackers, muffins, pizza — practical recipes that turn discard into the best part of your week.
Maria Esposito · 2 min read
- Recipes
Mastering Sourdough Pizza Dough
A long, cold ferment turns sourdough into the best pizza you've ever made at home.
Tony Caruso · 2 min read
- Recipes
Gluten-Free Sourdough: Real Bread, No Wheat
It's possible. It's hard. It needs a different starter, different flours, and different expectations — but the bread is real.
Maya Patel · 2 min read
- Recipes
Enriched Sourdough: Adding Fats, Eggs, and Sugar
Brioche-style sourdough, sweet breads, holiday loaves — how to enrich without killing fermentation.
Charlotte Bishop · 2 min read
- Recipes
Multi-Grain Sourdough: Texture and Nutrition
Seeds, grains, and nuts add character — but they fight your dough. How to add them well.
Olivia Brand · 2 min read
- Recipes
Inclusions: Nuts, Seeds, and Dried Fruits
When and how to add olives, walnuts, raisins, cheese, and herbs without ruining your dough.
Zoe Whitfield · 3 min read