Sourdough Ribollita (Tuscan White Bean, Kale & Torn Sourdough Soup)
A thick Tuscan soup that puts day-old sourdough to real use – torn bread simmers into a pot of white beans, kale, and tomatoes until it’s closer to a stew than a soup.
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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.
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Classic Sourdough Bagels
Bagels were the recipe that convinced me sourdough could do more than loaves. This dough comes together…
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Sourdough Pretzels
Naturally leavened soft sourdough pretzels with a deep mahogany shine, made the traditional way with a quick baking-soda boil before baking.
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Sourdough Flatbread
A soft, pillowy skillet sourdough flatbread with yogurt for extra tenderness, brushed with garlic butter-no overnight rise required.
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Sourdough English Muffins
Griddle-cooked sourdough English muffins with a tender, milk-and-butter-enriched crumb full of classic nooks and crannies. A completely different dough from the bagels.
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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.
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Sourdough Focaccia
A dimpled, olive-oil-soaked focaccia with a crackly crust and an airy, open crumb underneath – built entirely on natural fermentation and about as forgiving as sourdough gets.
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Sourdough Pizza Dough
A naturally fermented pizza dough with a crisp, blistered edge and a chewy, flavorful crumb – the kind of crust that makes takeout feel unnecessary.
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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.
