Gluten-Free Sourdough Pan Loaf
A tall, sandwich-style gluten-free sourdough loaf built on brown rice and sorghum flour, with psyllium husk as the binder and a thermometer to tell you when it is done.
Gluten-Free Recipe*No-Dutch-Oven Sourdough Loaf (Baking Sheet Method)
A crusty, golden sourdough loaf with no Dutch oven required, baked on a hot baking sheet with steam from a pan of boiling water.
Einkorn Sourdough Hearth Bread
A 100% whole einkorn hearth loaf, the oldest wheat species still cultivated, with a fragile gluten and a fast ferment that call for a gentler, watchful approach than modern wheat.
Sourdough Ciabatta
High-hydration sourdough ciabatta with a crunchy, crackly crust and a soft, open crumb, baked on a pizza stone with steam.
Sourdough Olive Oil Loaf
A Mediterranean-style sourdough olive oil loaf with olive oil folded into the dough, giving a tender, richer crumb and a golden, fragrant crust.
Sourdough Rye Loaf
The natural next loaf once you’ve got plain sourdough down-bread flour swapped for dark rye, for deeper, earthier flavor and a moister crumb.
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 #6: How to Store (and Freeze) Your Sourdough So It Actually Stays Good
Homemade bread doesn’t have the shelf life of the grocery store stuff. That’s a good thing. Here’s how to work with it.
Lesson #5: Mix-In Ratios: How to Add Cheese, Herbs, and More Without Ruining Your Loaf
The right way to add extras so you don’t end up with a soggy brick.
Whole Wheat Sourdough Loaf
Half white flour, half whole wheat, and still ridiculously soft. This is the loaf to reach for when you want real fiber without an actual brick. A hearty, everyday bread that’s easier than it looks.
