THE PERFECT LOAF

Learn to bake sourdough bread and make your own sourdough starter from scratch. Bake healthy and delicious bread right from home!

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka.

HOW TO AUTOLYSE

SIMPLE WEEKDAY SOURDOUGH BREAD Method 1. Build Levain – 7:00 a.m. before work. A levain is simply an off-shoot of a sourdough starter, whereas a sourdough starter itself is never used up completely, it's continually fed day after day indefinitely.It's created with a small bit of a starter and left to mature (ferment) until ready to be used to mix into a dough. SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. WALNUT CRANBERRY SOURDOUGH Walnut cranberry sourdough bread dough at end of bulk fermentation. Combine the 160g toasted walnuts and 112g cranberries in a large bowl.. Before you give your dough its first set of stretch and folds, spread about 1/4 of the mix-ins over the top of the dough.Then, grab one side of the dough and stretch it up and over the dough to the

other side.

HOW TO MAKE TANGZHONG Making tangzhong with whole wheat flour and whole milk. To make the actual roux of flour and a liquid, the process is simple: Take a portion of the flour in a recipe and add it to a saucepan with a liquid (typically milk, but see below for other options) A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough.

SHAPING A BOULE

A boule, or round, is a simple and straightforward way to shape bread dough. There are many ways to accomplish this, and some are more gentle than others, but the method I show below is my most used

approach.

THE PERFECT LOAF

Learn to bake sourdough bread and make your own sourdough starter from scratch. Bake healthy and delicious bread right from home!

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka.

HOW TO AUTOLYSE

SIMPLE WEEKDAY SOURDOUGH BREAD Method 1. Build Levain – 7:00 a.m. before work. A levain is simply an off-shoot of a sourdough starter, whereas a sourdough starter itself is never used up completely, it's continually fed day after day indefinitely.It's created with a small bit of a starter and left to mature (ferment) until ready to be used to mix into a dough. SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. WALNUT CRANBERRY SOURDOUGH Walnut cranberry sourdough bread dough at end of bulk fermentation. Combine the 160g toasted walnuts and 112g cranberries in a large bowl.. Before you give your dough its first set of stretch and folds, spread about 1/4 of the mix-ins over the top of the dough.Then, grab one side of the dough and stretch it up and over the dough to the

other side.

HOW TO MAKE TANGZHONG Making tangzhong with whole wheat flour and whole milk. To make the actual roux of flour and a liquid, the process is simple: Take a portion of the flour in a recipe and add it to a saucepan with a liquid (typically milk, but see below for other options) A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough.

SHAPING A BOULE

A boule, or round, is a simple and straightforward way to shape bread dough. There are many ways to accomplish this, and some are more gentle than others, but the method I show below is my most used

approach.

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. HOW TO STRETCH AND FOLD SOURDOUGH How to stretch and fold sourdough: a strong set. I like to think of dough as soft taffy (although technically, bread dough is foam).Gasses can get trapped in this sticky and amorphous substance, get pushed and moved around, sometimes coalesce into larger bubbles, and sometimes smash and turn into smaller ones.

SEEDED SOURDOUGH

Lately, I’ve been making more and more fresh pasta at home that is primarily comprised of coarse semolina flour, flour that's milled from durum wheat, which has a higher than typical protein content. It’s a deep, luxurious yellow color and is quite granular, very similar to table salt. I like using this for pasta as it gives each bite a little more chew to it, a little density.

SOURDOUGH BAGEL

Make the malt syrup slurry: This will help the sticky, viscous barley malt syrup incorporate more easily into the dough. To a small mixing bowl, add a bit of the mixing water, barley malt syrup, sugar, diastatic malt powder, and salt.Stir until everything dissolves. To your mixing bowl, add the malt syrup slurry, flour, water, and ripe levain.If using a mechanical mixer (see the note, above A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough. HOW TO STORE A SOURDOUGH STARTER So many intangible inputs get mixed into our sourdough starter each day besides the raw, physical ingredients: the time needed to mix, attention, observation, and perhaps a little worry now and then—all the resources constantly tugged at, and contributed to, by daily life. HOW TO BAKE SOURDOUGH BREAD AT HIGH ALTITUDE Living at high altitudes makes baking (and cooking) a little more difficult, especially when following recipes. I live in Albuquerque, New Mexico, at around 5,000 ft (1,524 m), and I expect to have to modify any recipe I'm looking to bake to adjust oven temperature, moisture content, and in some cases, the leavening agent (sourdough, baking soda, and baking powder) used. SOURDOUGH WITH SPENT BEER GRAINS The beer scene here in New Mexico has taken off with some of the country’s top-ranking breweries, and several of their recent entries in the Great American Beer Festival have earned gold, silver, and

bronze medals.

THE PERFECT LOAF

Sourdough with freshly milled Yecora Rojo. Deliciously wholesome with deep fermentation flavors and malty notes. If you're a new baker or new to The Perfect Loaf, start here →.

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka. SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes

HOW TO AUTOLYSE

SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. SIMPLE WEEKDAY SOURDOUGH BREAD In a small container, mix the Levain ingredients and keep it at a warm temperature for 10 hours. In a medium mixing bowl, add all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later) and mix until no HOW TO MAKE TANGZHONG To make the actual roux of flour and a liquid, the process is simple: Take a portion of the flour in a recipe and add it to a saucepan with a liquid (typically milk, but see below for other options) Heat the saucepan over medium heat, stirring often to prevent scorching, until the mixture thickens and reaches about 150°F (65°C) A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough. WALNUT CRANBERRY SOURDOUGH Walnut cranberry sourdough bread dough at end of bulk fermentation. Combine the 160g toasted walnuts and 112g cranberries in a large bowl.. Before you give your dough its first set of stretch and folds, spread about 1/4 of the mix-ins over the top of the dough.Then, grab one side of the dough and stretch it up and over the dough to the

other side.

SHAPING A BOULE

Shaping Process. Starting with a rested round, flip the round over onto your work surface and spread out gently. Pull the two sides at the bottom away from each other making two “wings” (top-right, above) Fold the right side over to the middle and the left to the middle over the right (bottom-left, above) Using both hands, pull the

top of

THE PERFECT LOAF

Sourdough with freshly milled Yecora Rojo. Deliciously wholesome with deep fermentation flavors and malty notes. If you're a new baker or new to The Perfect Loaf, start here →.

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka. SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes

HOW TO AUTOLYSE

SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. SIMPLE WEEKDAY SOURDOUGH BREAD In a small container, mix the Levain ingredients and keep it at a warm temperature for 10 hours. In a medium mixing bowl, add all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later) and mix until no HOW TO MAKE TANGZHONG To make the actual roux of flour and a liquid, the process is simple: Take a portion of the flour in a recipe and add it to a saucepan with a liquid (typically milk, but see below for other options) Heat the saucepan over medium heat, stirring often to prevent scorching, until the mixture thickens and reaches about 150°F (65°C) A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough. WALNUT CRANBERRY SOURDOUGH Walnut cranberry sourdough bread dough at end of bulk fermentation. Combine the 160g toasted walnuts and 112g cranberries in a large bowl.. Before you give your dough its first set of stretch and folds, spread about 1/4 of the mix-ins over the top of the dough.Then, grab one side of the dough and stretch it up and over the dough to the

other side.

SHAPING A BOULE

Shaping Process. Starting with a rested round, flip the round over onto your work surface and spread out gently. Pull the two sides at the bottom away from each other making two “wings” (top-right, above) Fold the right side over to the middle and the left to the middle over the right (bottom-left, above) Using both hands, pull the

top of

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust.

SOURDOUGH BAGEL

Make the malt syrup slurry: This will help the sticky, viscous barley malt syrup incorporate more easily into the dough. To a small mixing bowl, add a bit of the mixing water, barley malt syrup, sugar, diastatic malt powder, and salt.Stir until everything dissolves. To your mixing bowl, add the malt syrup slurry, flour, water, and ripe levain.If using a mechanical mixer (see the note, above HOW TO STRETCH AND FOLD SOURDOUGH How to stretch and fold sourdough: a strong set. I like to think of dough as soft taffy (although technically, bread dough is foam).Gasses can get trapped in this sticky and amorphous substance, get pushed and moved around, sometimes coalesce into larger bubbles, and sometimes smash and turn into smaller ones.

SEEDED SOURDOUGH

Bake (Preheat oven at 8:00 a.m., bake at 9:00 a.m.) Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). When the oven is preheated, remove your dough from the fridge, score it, and transfer to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. SOURDOUGH WITH SPENT BEER GRAINS Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes. After the first 30 minutes has transpired, perform your first set of stretch and folds. 4:30 p.m. – Turn Set 1. 5:00 p.m. – Turn Set 2 – Gently fold in your spent grains after turn set 2. HOW TO BAKE SOURDOUGH BREAD AT HIGH ALTITUDE Living at high altitudes makes baking (and cooking) a little more difficult, especially when following recipes. I live in Albuquerque, New Mexico, at around 5,000 ft (1,524 m), and I expect to have to modify any recipe I'm looking to bake to adjust oven temperature, moisture content, and in some cases, the leavening agent (sourdough, baking soda, and baking powder) used. A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough. HOW TO STORE A SOURDOUGH STARTER To the jar add the 20g mature starter and 100g flour (whatever flour you usually use for feedings). Then, add 80g room temperature water and stir until all dry bits are hydrated. Place a lid on top, and secure. Let the jar sit out on the counter for about an hour to let fermentation get started.

THE PERFECT LOAF

Sourdough with freshly milled Yecora Rojo. Deliciously wholesome with deep fermentation flavors and malty notes. If you're a new baker or new to The Perfect Loaf, start here →.

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka. SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. SIMPLE WEEKDAY SOURDOUGH BREAD In a small container, mix the Levain ingredients and keep it at a warm temperature for 10 hours. In a medium mixing bowl, add all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later) and mix until no BAKING WITH STEAM IN YOUR HOME OVEN Place dough, and sheets underneath, on a pizza peel. Score dough. Open oven and slide-in dough (with parchment) onto baking stones. Quickly lay a towel down on oven door glass (optional, you can see me doing this below) 2. Carefully toss 1 cup water into your cast iron pan with

lava rocks. 3.

HOW TO AUTOLYSE

SPROUTED GRAIN SOURDOUGH BREAD 3. Mix – 12:00 p.m. Add the called for levain and about half of the reserved water to the mixing bowl with the autolysed dough and hand mix until well combined. Dump the dough onto the counter and slap and fold the dough (French fold) for about 5 minutes, just until the dough starts to show signs of a smooth surface.

THE PERFECT LOAF

Sourdough with freshly milled Yecora Rojo. Deliciously wholesome with deep fermentation flavors and malty notes. If you're a new baker or new to The Perfect Loaf, start here →.

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka. SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the hydration, especially if there are no whole grains in the recipe. Because all-purpose tends to mix up to a softer, more slack dough, I find lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust. SIMPLE WEEKDAY SOURDOUGH BREAD In a small container, mix the Levain ingredients and keep it at a warm temperature for 10 hours. In a medium mixing bowl, add all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later) and mix until no BAKING WITH STEAM IN YOUR HOME OVEN Place dough, and sheets underneath, on a pizza peel. Score dough. Open oven and slide-in dough (with parchment) onto baking stones. Quickly lay a towel down on oven door glass (optional, you can see me doing this below) 2. Carefully toss 1 cup water into your cast iron pan with

lava rocks. 3.

HOW TO AUTOLYSE

SPROUTED GRAIN SOURDOUGH BREAD 3. Mix – 12:00 p.m. Add the called for levain and about half of the reserved water to the mixing bowl with the autolysed dough and hand mix until well combined. Dump the dough onto the counter and slap and fold the dough (French fold) for about 5 minutes, just until the dough starts to show signs of a smooth surface.

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains BAKING WITH STEAM IN YOUR HOME OVEN Place dough, and sheets underneath, on a pizza peel. Score dough. Open oven and slide-in dough (with parchment) onto baking stones. Quickly lay a towel down on oven door glass (optional, you can see me doing this below) 2. Carefully toss 1 cup water into your cast iron pan with

lava rocks. 3.

HOW TO BAKE BREAD IN A DUTCH OVEN A well-steamed oven also promotes gelatinization2: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel).This layer finally bakes hard and becomes a thin and crispy exterior with a subtle shine. With all these benefits it seems like baking in a sealed SOURDOUGH WITH FRESHLY MILLED FLOUR Once shaped, place the dough into a banneton lightly dusted with white rice flour, or into a basket with no flour but lined with a cotton tea towel (if you want a serious shine on the crust). 7. Proof – 6:50 p.m. Retard immediately into the refrigerator at 39°F (3°C) for 12

hours. 8.

SOURDOUGH PIZZA DOUGH Quickly spritz all sides of dough with a handheld water mister and then close the oven door. Bake for 1.5 to 2 minutes (broiler should be on) Turn broiler off and set oven back to Bake at 550°F (285°C) After 1 minute rotate the dough 180° using a pizza peel and carefully grabbing the corner of the parchment paper.

SOURDOUGH BAGEL

Bake – 9:45 a.m. Slide the full baking sheet with boiled dough into the preheated oven directly onto the baking stone or baking steel. Pour the cup of ice onto the pan with lava rocks and quickly close the oven. Bake at 475°F (245°C) convection (500°F (260°C) without

convection) for

A MORE WHOLE WHEAT SOURDOUGH PIZZA DOUGH A More Whole Wheat Sourdough Pizza Dough Formula. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. I first modified it to suit a high-fired outdoor oven by significantly reducing the hydration of the dough. HOW TO STRETCH AND FOLD SOURDOUGH How to stretch and fold sourdough: a strong set. I like to think of dough as soft taffy (although technically, bread dough is foam).Gasses can get trapped in this sticky and amorphous substance, get pushed and moved around, sometimes coalesce into larger bubbles, and sometimes smash and turn into smaller ones.

SOURDOUGH BAGUETTES

Sourdough Baguettes. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough.When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm

final proof.

SHAPING A BOULE

Shaping Process. Starting with a rested round, flip the round over onto your work surface and spread out gently. Pull the two sides at the bottom away from each other making two “wings” (top-right, above) Fold the right side over to the middle and the left to the middle over the right (bottom-left, above) Using both hands, pull the

top of

THE PERFECT LOAF

Sourdough with freshly milled Yecora Rojo. Deliciously wholesome with deep fermentation flavors and malty notes. If you're a new baker or new to The Perfect Loaf, start here →.

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH BAKING GUIDES Sourdough Starter Guides. A sourdough starter is a stable mixture of bacteria and wild yeast. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough. Creating a

MY BAKING TOOLS

The list of my baking tools below results from many tests to find the home kitchen's best baking tools. If you’re new to baking, start with the tools listed below in Sourdough Starter Creation & Management and The Beginning Baker.Once you become more serious about baking, head down to the Increase Baking Consistency section to build out your

toolset.

HOW TO STORE A SOURDOUGH STARTER To the jar add the 20g mature starter and 100g flour (whatever flour you usually use for feedings). Then, add 80g room temperature water and stir until all dry bits are hydrated. Place a lid on top, and secure. Let the jar sit out on the counter for about an hour to let fermentation get started.

HOW TO AUTOLYSE

SOURDOUGH WITH FRESHLY MILLED FLOUR Once shaped, place the dough into a banneton lightly dusted with white rice flour, or into a basket with no flour but lined with a cotton tea towel (if you want a serious shine on the crust). 7. Proof – 6:50 p.m. Retard immediately into the refrigerator at 39°F (3°C) for 12

hours. 8.

SHAPING A BOULE

Shaping Process. Starting with a rested round, flip the round over onto your work surface and spread out gently. Pull the two sides at the bottom away from each other making two “wings” (top-right, above) Fold the right side over to the middle and the left to the middle over the right (bottom-left, above) Using both hands, pull the

top of

SHAPING A BATARD

Shaping a Batard: Step by Step. There are several key steps to this shaping method: Starting with a preshaped and rested round, first flip the round onto a lightly floured surface and gently stretch the round out to fill a circle. Fold the left side of the circle out and over to a little past the middle. Fold the right side of the circle out TARTINE OLIVE SOURDOUGH BREAD Place the dough into the combo cooker and turn the heat down to 450°F (230°C) and bake for 20 minutes. After this time, open the oven, remove the top lid of the combo cooker, close and bake for an additional 35 minutes or until done to your liking. Repeat for the

second loaf.

THE PERFECT LOAF

Sourdough with freshly milled Yecora Rojo. Deliciously wholesome with deep fermentation flavors and malty notes. If you're a new baker or new to The Perfect Loaf, start here →.

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH BAKING GUIDES Sourdough Starter Guides. A sourdough starter is a stable mixture of bacteria and wild yeast. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough. Creating a

MY BAKING TOOLS

The list of my baking tools below results from many tests to find the home kitchen's best baking tools. If you’re new to baking, start with the tools listed below in Sourdough Starter Creation & Management and The Beginning Baker.Once you become more serious about baking, head down to the Increase Baking Consistency section to build out your

toolset.

HOW TO STORE A SOURDOUGH STARTER To the jar add the 20g mature starter and 100g flour (whatever flour you usually use for feedings). Then, add 80g room temperature water and stir until all dry bits are hydrated. Place a lid on top, and secure. Let the jar sit out on the counter for about an hour to let fermentation get started.

HOW TO AUTOLYSE

SOURDOUGH WITH FRESHLY MILLED FLOUR Once shaped, place the dough into a banneton lightly dusted with white rice flour, or into a basket with no flour but lined with a cotton tea towel (if you want a serious shine on the crust). 7. Proof – 6:50 p.m. Retard immediately into the refrigerator at 39°F (3°C) for 12

hours. 8.

SHAPING A BOULE

Shaping Process. Starting with a rested round, flip the round over onto your work surface and spread out gently. Pull the two sides at the bottom away from each other making two “wings” (top-right, above) Fold the right side over to the middle and the left to the middle over the right (bottom-left, above) Using both hands, pull the

top of

SHAPING A BATARD

Shaping a Batard: Step by Step. There are several key steps to this shaping method: Starting with a preshaped and rested round, first flip the round onto a lightly floured surface and gently stretch the round out to fill a circle. Fold the left side of the circle out and over to a little past the middle. Fold the right side of the circle out TARTINE OLIVE SOURDOUGH BREAD Place the dough into the combo cooker and turn the heat down to 450°F (230°C) and bake for 20 minutes. After this time, open the oven, remove the top lid of the combo cooker, close and bake for an additional 35 minutes or until done to your liking. Repeat for the

second loaf.

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH BAKING GUIDES Sourdough Starter Guides. A sourdough starter is a stable mixture of bacteria and wild yeast. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough. Creating a SIMPLE WEEKDAY SOURDOUGH BREAD In a small container, mix the Levain ingredients and keep it at a warm temperature for 10 hours. In a medium mixing bowl, add all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later) and mix until no

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka. SOURDOUGH WITH FRESHLY MILLED FLOUR Once shaped, place the dough into a banneton lightly dusted with white rice flour, or into a basket with no flour but lined with a cotton tea towel (if you want a serious shine on the crust). 7. Proof – 6:50 p.m. Retard immediately into the refrigerator at 39°F (3°C) for 12

hours. 8.

SOURDOUGH BAGUETTES

Sourdough Baguettes. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough.When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm

final proof.

HOW TO BAKE BREAD IN A DUTCH OVEN A well-steamed oven also promotes gelatinization2: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel).This layer finally bakes hard and becomes a thin and crispy exterior with a subtle shine. With all these benefits it seems like baking in a sealed SOURDOUGH WITH SPENT BEER GRAINS Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes. After the first 30 minutes has transpired, perform your first set of stretch and folds. 4:30 p.m. – Turn Set 1. 5:00 p.m. – Turn Set 2 – Gently fold in your spent grains after turn set 2. 100% WHOLE WHEAT SOURDOUGH Cover with inverted bowls or damp towels to keep the resting dough moist. Shape + Proof – 4:30 p.m., Then in the Fridge at 4:45 p.m. After the 20 minute rest, shape each dough mass into a taut boule. I tested one as a batard and one as a boule, but for some reason with whole wheat bread, I MY SOURDOUGH BREAD WITH A "YOUNG" LEVAIN Add 850g water to your mixing bowl and mix with your hand until the levain is wholly dissolved. Add in your white and whole wheat flours. Mix by hand until all the dry flour is incorporated. Cover with plastic wrap and keep covered in a warmish place in your kitchen at around 77°F (24°C) for 1 hour.

THE PERFECT LOAF

Learn to bake sourdough bread and make your own sourdough starter from scratch. Bake healthy and delicious bread right from home!

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH BAKING GUIDES Sourdough Starter Guides → A sourdough starter is a stable mixture of bacteria and wild yeast. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough.

HOW TO AUTOLYSE

MY BAKING TOOLS

The list of my baking tools below results from many tests to find the home kitchen's best baking tools. If you’re new to baking, start with the tools listed below in Sourdough Starter Creation & Management and The Beginning Baker.Once you become more serious about baking, head down to the Increase Baking Consistency section to build out your

toolset.

HOW TO STORE A SOURDOUGH STARTER So many intangible inputs get mixed into our sourdough starter each day besides the raw, physical ingredients: the time needed to mix, attention, observation, and perhaps a little worry now and then—all the resources constantly tugged at, and contributed to, by daily life. SOURDOUGH WITH FRESHLY MILLED FLOUR Milling your own flour, without sifting, means you will retain 100% of the same wheat berry in your end product. Many mills will indicate on their packaging that you’re buying whole wheat, but that doesn’t always mean whole grain.Additionally, they will sometimes perform several milling passes, especially on the germ and bran which are sifted out and then later added back in BAKING SOURDOUGH BREAD WITH A STIFF STARTER A short aside In the winter with all the holiday events and cold weather, I find myself baking pies and cakes more and more. I recently baked an excellent lattice pie, an apple/pistachio tart, and the famous Cook’s Illustrated pecan pie, each received with equal high praise.Making a pie crust by hand becomes more accessible the more you do it (like most things), but even when it doesn’t

SHAPING A BOULE

A boule, or round, is a simple and straightforward way to shape bread dough. There are many ways to accomplish this, and some are more gentle than others, but the method I show below is my most used

approach.

SHAPING A BATARD

After the final tuck with your fingers, the dough should be smooth on the outside with a firm surface. Remember, this dough will now undergo a long proof time, and it needs to be shaped with enough strength to make it to the oven without spreading outward excessively.

THE PERFECT LOAF

Learn to bake sourdough bread and make your own sourdough starter from scratch. Bake healthy and delicious bread right from home!

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH BAKING GUIDES Sourdough Starter Guides → A sourdough starter is a stable mixture of bacteria and wild yeast. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough.

HOW TO AUTOLYSE

MY BAKING TOOLS

The list of my baking tools below results from many tests to find the home kitchen's best baking tools. If you’re new to baking, start with the tools listed below in Sourdough Starter Creation & Management and The Beginning Baker.Once you become more serious about baking, head down to the Increase Baking Consistency section to build out your

toolset.

HOW TO STORE A SOURDOUGH STARTER So many intangible inputs get mixed into our sourdough starter each day besides the raw, physical ingredients: the time needed to mix, attention, observation, and perhaps a little worry now and then—all the resources constantly tugged at, and contributed to, by daily life. SOURDOUGH WITH FRESHLY MILLED FLOUR Milling your own flour, without sifting, means you will retain 100% of the same wheat berry in your end product. Many mills will indicate on their packaging that you’re buying whole wheat, but that doesn’t always mean whole grain.Additionally, they will sometimes perform several milling passes, especially on the germ and bran which are sifted out and then later added back in BAKING SOURDOUGH BREAD WITH A STIFF STARTER A short aside In the winter with all the holiday events and cold weather, I find myself baking pies and cakes more and more. I recently baked an excellent lattice pie, an apple/pistachio tart, and the famous Cook’s Illustrated pecan pie, each received with equal high praise.Making a pie crust by hand becomes more accessible the more you do it (like most things), but even when it doesn’t

SHAPING A BOULE

A boule, or round, is a simple and straightforward way to shape bread dough. There are many ways to accomplish this, and some are more gentle than others, but the method I show below is my most used

approach.

SHAPING A BATARD

After the final tuck with your fingers, the dough should be smooth on the outside with a firm surface. Remember, this dough will now undergo a long proof time, and it needs to be shaped with enough strength to make it to the oven without spreading outward excessively.

BAKING RECIPES

This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains SOURDOUGH BAKING GUIDES Sourdough Starter Guides → A sourdough starter is a stable mixture of bacteria and wild yeast. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough. SOURDOUGH STARTER DISCARD RECIPES One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. Each day when I refresh my sourdough starter, instead of taking that starter discard and throwing it in the compost, I put it in a tall Weck jar (without the clips, but covered) in the refrigerator.. By the weekend, this jar is full of discards and ready to be used in many of the recipes SIMPLE WEEKDAY SOURDOUGH BREAD Method 1. Build Levain – 7:00 a.m. before work. A levain is simply an off-shoot of a sourdough starter, whereas a sourdough starter itself is never used up completely, it's continually fed day after day indefinitely.It's created with a small bit of a starter and left to mature (ferment) until ready to be used to mix into a dough.

SOURDOUGH BAGUETTES

Sourdough Baguettes. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough.When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm

final proof.

SOURDOUGH PIZZA

Sourdough pizza, we all know it and we all love it. I grew up at my family’s Italian restaurant where I’d venture to say I ate pizza at least every other day—it was (and is) a staple.

SOURDOUGH BABKA

As tender as it gets. Grab your mature sourdough starter, pull up to the counter, and get ready to dance.. Sourdough Babka Recipe Equipment Pullman Pan. This recipe will work with many different pans, but in testing, I eventually turned to my trusty 9″ x 4″ x 4″ USA Pan Pullman Pan — I know, not common. The reason is twofold: first, I love the resulting straight-sided babka. HOW TO BAKE BREAD IN A DUTCH OVEN A well-steamed oven also promotes gelatinization2: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel).This layer finally bakes hard and becomes a thin and crispy exterior with a subtle shine. With all these benefits it seems like baking in a sealed MY TOP 3 LEFTOVER SOURDOUGH STARTER RECIPES I made these recently on a snowy day here in Albuquerque, which somehow fits perfectly with warm waffles.Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. It’s funny to watch shepherds outside when it snows: they rampantly run around eating the snow, digging here and there, and generally create a little storm of their own. SOURDOUGH WITH SPENT BEER GRAINS The beer scene here in New Mexico has taken off with some of the country’s top-ranking breweries, and several of their recent entries in the Great American Beer Festival have earned gold, silver, and

bronze medals.

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