Sourdough Recipes
Cook-along loaves with scalable weights and bake schedules—plus technique guides to back them up.
Recipe builder & bake planner
Build any recipe with baker’s percentages, get a clock-time schedule, track steps with reminders, and keep notes in My Loaf.
Cook-along recipes
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Classic Sourdough Loaf
Overnight artisan boule at 75% hydration—balanced tang and open crumb.
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Sourdough Sandwich Bread
Soft everyday pan loaf at 68% hydration with honey and oil.
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Hokkaido Milk Bread
Japanese tangzhong method for cloud-like shokupan.
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Overproofed Sourdough Focaccia
Rescue forgotten dough into a bubbly, oil-kissed pan bread.
Technique & how-tos
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Why Fruit Flattens a Wet Dough
Count berry juice in the water. Fresh fruit mixed early — not baker’s hydration — is what flattens the loaf.
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Artisan vs Sandwich: Proofing Tests
When the poke test works — and when dome and jiggle matter more for pan bread.
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Sandwich Pan Shaping at High Hydration
Normal technique, over-proofed rescue, and what to try when the dough is airy and sticky at the bench.
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Stiff Starter: Dissolve Before You Mix
Why firm starter needs a water soak first — and what goes wrong when you skip it.
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How to Build a Sourdough Starter
A simple 4-day method from scratch — bread or all-purpose flour, a jar, and daily feedings by eye.
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How to Shape Bread
Master the basics of shaping boules, batards, and sandwich loaves for perfect oven spring.
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Sourdough Starter Maintenance
How to store, feed, and revive your starter. Small-jar strategy and feeding ratios.
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What Is Tangzhong?
The Japanese technique for super-soft, fluffy bread that stays fresh longer.
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Understanding Hydration
What hydration percentage means and how it affects your dough and crumb.
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What Affects Bread Texture?
Flour, hydration, fermentation, enrichments, tangzhong, and baking: how they shape crumb and crust.
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How to Use the Bake Planner
Build a recipe, generate a schedule, track stages with reminders, and save notes & photos.
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