Want to use cold, unfed starter to make bread? It's possible!
May 17, 2022
You've got questions, we've got answers.
Apr 28, 2022
Keep the gorgeous holes — amp up the flavor.
Apr 7, 2022
Want to ramp up the sour? Increase the acids.
Feb 22, 2022
Sour or mild — it’s up to you.
How I developed my perfect English muffin recipe.
Nov 18, 2021
Cut to the chase — and still get great results.
Oct 15, 2021
Your starter hasn’t been fed in months and looks awful, but it’s OK — really.
Sep 2, 2021
Sometimes the secret to a tall loaf is a starter that’s been slowed down.
Jul 29, 2021
These sourdough scones rise above the crowd
Apr 19, 2021
Scoring tips to create a dramatic crust
Feb 16, 2021
A guide to lighter, loftier loaves
Nov 5, 2020
Simple tips to break your bread routine
Oct 28, 2020
A Latin-inspired sourdough pizza from Bryan Ford
Oct 22, 2020
Bryan Ford shares a sweet spin on focaccia
Sep 24, 2020
Overcoming the shortage
May 25, 2020
A delicious bread by doing less, not more
Apr 27, 2020
The fastest, easiest, tastiest way ever to use discard starter
Mar 23, 2020
Can fruit successfully stand in for flour?
Feb 24, 2020
Poolish? Biga? Levain? Unlock great flavor by understanding the four key varieties
Feb 5, 2020
Enjoy this beautifully simple bread studded with fruit and nuts
Jan 18, 2020
A wintertime favorite
Dec 2, 2019
Her Permanent Bake Sale supports charities through sourdough
Nov 25, 2019
Building strength, volume, and flavor
Jul 22, 2019
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