Sourdough

Sourdough Pumpkin Bread: Adding Purée Without a Gummy Crumb

Pumpkin purée is mostly water, so a sourdough pumpkin loaf stays light only when you take that water out of the recipe…

Sourdough Bread Bowls: Baking Small Boules That Hold Soup

A bread bowl that holds soup needs a slightly drier dough, a long bake for a thick crust and a hollowed shell…

Sourdough English Muffins on a Griddle

Sourdough English muffins cook slowly on a dry griddle, so a soft, milky dough and a gentle heat matter far more than…

100% Rye Bread: Why It Behaves Nothing Like Wheat Dough

All-rye bread is built on acidity and water-hungry gums rather than gluten, which is why it's mixed like a paste, baked in…

How to Make a Gluten-Free Sourdough Starter

A gluten-free starter grows from certified gluten-free flour and water in a clean jar, fed daily until it rises and smells pleasantly…

Sourdough Baguettes: Shaping and Scoring Long Loaves

Long, thin sourdough baguettes need a gentle pre-shape, a tight final roll, a supported proof and shallow overlapping cuts to open well.

The Scrapings Method: Keeping a Starter With Almost No Discard

Keep only the film left in the jar after each bake and rebuild exactly what the next recipe needs, so almost no…

Sourdough Cinnamon Rolls: Timing a Slow, Enriched Dough

Sugar, butter and eggs slow a sourdough culture down, so plan a warm first rise, an overnight rest in the fridge and…

The Float Test: Does It Really Tell You Your Starter Is Ready?

A floating spoonful of starter shows trapped gas rather than readiness, so here is when the float test helps, when it misleads…

Sourdough Focaccia: Handling High Hydration in a Pan

Focaccia is where very wet sourdough behaves, as long as you count the starter's water, build strength in the tub and let…