Sourdough Pita Bread
Soft, puffed sourdough pita made with just five ingredients, cooked hot and fast on a stone or in cast iron. What matters most is rolling evenly and giving the dough enough rest.
Sourdough Naan
Soft, pillowy sourdough naan made rich with Greek yogurt, cooked in a hot cast iron pan and finished with garlic butter while still warm.
Classic Sourdough English Muffins
Skillet-cooked sourdough English muffins with real nooks and crannies, made from a stiffer, lower-hydration dough than a typical loaf, split with a fork, never a knife.
Sourdough Ciabatta
High-hydration sourdough ciabatta with a crunchy, crackly crust and a soft, open crumb, baked on a pizza stone with steam.
Hot Honey Chipotle Cheddar Sourdough Pull-Apart Rolls
Pull-apart sourdough rolls with sharp cheddar folded into the dough and a sweet-heat hot honey chipotle butter brushed on hot out of the oven.
Brown Butter Maple Oat Sourdough Loaf
A beginner-friendly sourdough sandwich loaf with browned butter, real maple syrup, and toasted oats folded right into the dough, fall flavor without a hint of pumpkin spice.
Sourdough Sandwich Bread
A soft, tender sandwich loaf that still slices clean and toasts beautifully, built on natural leavening instead of commercial yeast, for everyday sandwiches that don’t taste like an afterthought.
Lesson #1: Your Starter’s Birthday: Days 1 and 2
The first two days of building a sourdough starter from scratch: flour, water, a jar, and a little faith.
Sourdough Starter From Scratch
Built with nothing but flour and water in a muggy South Florida kitchen, no commercial yeast, no fuss. Follow the exact two-ingredient method from day one to a starter that’s ready to bake with.
