Sourdough Focaccia with Four Toppings
High-hydration sourdough focaccia built on the same base as the ciabatta, given a deliberately long, warm proof for big, open bubbles, with four topping combinations to choose from.
-
-
Sourdough Pita Bread
Soft, puffed sourdough pita made with just five ingredients, cooked hot and fast on a stone or in cast iron – the real secret is rolling evenly and giving the dough enough rest.
-
Sourdough Naan
Soft, pillowy sourdough naan made rich with Greek yogurt, cooked in a hot cast iron pan and finished with garlic butter while still warm.
-
Classic Sourdough Pretzels
Golden, chewy classic sourdough pretzels from an easy dough you can also turn into bagels-naturally leavened, baking-soda boiled, bakery-worthy results.
-
Classic Sourdough Bagels
Bagels were the recipe that convinced me sourdough could do more than loaves. This dough comes together…
-
Sourdough Discard Irish Soda Bread
A classic buttermilk Irish soda bread with sourdough discard folded in for flavor and tang – no fermentation wait, a crusty round loaf in under an hour.
-
Swedish Sourdough Rye Crispbread (Knäckebröd)
A naturally leavened, paper-thin rye crispbread – rolled thin, docked, and baked until shatteringly crisp. A Scandinavian pantry staple made with a real sourdough ferment.
-
Sourdough Ciabatta
High-hydration sourdough ciabatta with a crunchy, crackly crust and a soft, open crumb, baked on a pizza stone with steam.
-
Hot Honey Chipotle Cheddar Sourdough Pull-Apart Rolls
Pull-apart sourdough rolls with sharp cheddar folded into the dough and a sweet-heat hot honey chipotle butter brushed on hot out of the oven.
-
Sourdough Pretzels
Naturally leavened soft sourdough pretzels with a deep mahogany shine, made the traditional way with a quick baking-soda boil before baking.
-
Sourdough Flatbread
A soft, pillowy skillet sourdough flatbread with yogurt for extra tenderness, brushed with garlic butter-no overnight rise required.
-
Sourdough Bagels
Chewy, glossy sourdough bagels – boiled first for that classic crust, then baked until deeply golden. A stiff, lean dough built specifically for boiling and baking.
