Whole Wheat Sourdough Loaf
Half white flour, half whole wheat, and still ridiculously soft – this is the loaf to reach for when you want real fiber without an actual brick. A hearty, everyday bread that’s easier than it looks.
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Plain Sourdough Loaf
A simple, four-ingredient sourdough loaf built specifically for hot, humid kitchens – no dough conditioners, no shortcuts. Just flour, water, starter, and salt, baked the reliable way.
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Sprouted Whole Wheat Sourdough Sandwich Loaf
A tender sandwich loaf made with sprouted whole wheat flour – milder and slightly sweeter than regular whole wheat, with a touch of vital wheat gluten to keep the structure reliable.
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Einkorn Sourdough Hearth Bread
A 100% whole einkorn hearth loaf – the oldest wheat species still cultivated, with a fragile gluten and a fast ferment that call for a gentler, watchful approach than modern wheat.
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Sourdough Spelt Sandwich Loaf
A soft, nutty sandwich loaf built mostly from whole spelt flour, gently handled to protect its fragile gluten – genuinely whole-grain, still tall enough to slice for sandwiches.
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Black Cocoa Sourdough Jack-o’-Lantern Boule
A dramatic near-black sourdough boule from black cocoa powder, scored with a jack-o’-lantern face before baking in a Dutch oven – the site’s first entry in Sourdough Art.
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Brown Butter Maple Oat Sourdough Loaf
A beginner-friendly sourdough sandwich loaf with browned butter, real maple syrup, and toasted oats folded right into the dough – fall flavor without a hint of pumpkin spice.
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Sourdough Olive Oil Loaf
A Mediterranean-style sourdough olive oil loaf with olive oil folded into the dough, giving a tender, richer crumb and a golden, fragrant crust.
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Sourdough Rye Loaf
The natural next loaf once you’ve got plain sourdough down-bread flour swapped for dark rye, for deeper, earthier flavor and a moister crumb.
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Sourdough Milk Bread Loaf
A soft, pillowy sourdough sandwich loaf that swaps a crackly crust for an enriched, tender crumb, made using the tangzhong method for extra softness.
