Sourdough, from a warm Iowa kitchen.
Seventeen recipes and two technique guides, all built on the same handful of doughs. Learn one good boule and the rest follow. Every recipe is measured against the published versions I learned from.
Classic
Four ingredients. Two days. One perfect loaf.
Hemp HeartsDraft v1
Classic boule with toasted hemp hearts. Nutrition that tastes like bread.
Country WheatDraft v1
Lean Master — a true 70/30 white-to-whole-wheat loaf at 74% hydration.
Italian
Olive oil, soft crumb, golden crust. From a friend's grandmother, translated to sourdough.
Pizza DoughDraft v1
Two 12-inch pizzas. Same-day or overnight cold-retard.
BagelsDraft v1
Boiled in malt water. Chewy. Crackly. Honest.
Auntie Anne's-Style Soft PretzelsDraft v1
Buttery. Sweet. Mall-soft. Sourdough's answer to Auntie Anne's.
Honey OatDraft v1
Soft, nutty, the loaf for slow mornings.
Cinnamon SwirlDraft v1
Laminated cinnamon-sugar swirl. The one that looks like art.
Cinnamon RaisinDraft v1
Plump raisins, warm cinnamon, soft enriched crumb.
Apple CinnamonDraft v1
Diced apple folded into the Sweet Master. Tastes like fall.
Garlic ParmesanDraft v1
Roasted garlic, parm, and a softer enriched crumb.
Three CheeseDraft v1
Sharp cheddar, gruyère, parm — melted into the crumb.
Banana BreadDiscard recipe
Two black bananas. Some leftover starter. One forgiving loaf.
Pumpkin BreadDiscard recipe
Pumpkin, spices, discard. A loaf that says October.
PancakesDiscard recipe
Tangy, lacy edges, weekend morning energy.
Pretzel CrackersDiscard recipe
Discard, rolled thin. Snappy, salty, and pretzel-brown.
Make Your Own Sourdough StarterTechnique guide
Build a living starter from scratch in 7–10 days.
Proofing Sourdough in Your OvenTechnique guide
A reusable guide for the bulk rise.
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