This beginner sourdough bread is the loaf we hand to anyone baking their first one: four ingredients, plain bread flour, and no Dutch oven required. White flour makes a dough that’s forgiving to handle and quick to read, so you can learn what fermentation actually looks and feels like without fighting a sticky whole grain…
This Danish rye bread — rugbrød — is dense, dark and deeply flavored, naturally leavened with a rye sourdough and studded with whole rye berries. It’s the wholesome, high-fiber loaf behind classic Scandinavian smørrebrød, and it comes together in one bowl with no kneading. Here’s how I bake it at home. What makes rye bread…
Sourdough rolls are the easiest way to bake with a starter — no tight shaping, just cut the dough into rustic pieces and bake. They use the same naturally leavened dough as our everyday sourdough, made a little firmer so it’s simple to handle. Crusty outside, soft and open inside, and ready in a fraction…
Sourdough baguettes bring the crackle of a French boulangerie to your home oven — long, rustic, and shatteringly crisp. They use the same naturally leavened dough as our everyday sourdough, made a little firmer so it shapes into logs by hand. Divide, roll, score, and bake — no baguette pan required. About the dough (and…
Whole grain sourdough bread is our everyday loaf — a naturally leavened mix of sifted and whole grain wheat with a crackly crust and a soft, open crumb. It’s built around a slow overnight rise in the fridge, which does most of the work for you and deepens the flavor. Here’s exactly how I make…
