Guides
How-to guides
Practical walk-throughs from the people running the product day to day.
How to start a sourdough starter from scratch in 7 days
The minimum-effort path from flour and water to a baking-ready starter.
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Troubleshooting a sluggish or 'dead' sourdough starter
The decision tree for reviving a starter that stopped responding.
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How to read hydration % - and why it changes everything
The hydration calculation in plain words, plus a target table.
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The Complete Sourdough Starter Feeding Guide: Ratios, Timing, and Temperature
Feeding ratios, timing, and temperature explained in one place.
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How to Track Your Sourdough Starter Feeding Schedule (The Easy Way)
What to track, how often, and why two weeks of data changes everything.
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Put your sourdough starter to sleep in the fridge (and wake it back up)
Intentional fridge dormancy, then a reliable wake-up routine.
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How to convert any yeast bread recipe to sourdough
Swap yeast for starter, rebalance the dough, and adjust the timing.
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Everyday sourdough bread (no commercial yeast)
A mild everyday wheat sourdough: short preferment, long cold proof, Dutch-oven crust.
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Sourdough focaccia with a cold overnight rise
Airy sourdough focaccia from a long cold ferment: nutty depth, big bubbles, stays fresh.
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Sourdough pizza in a home oven (100% starter)
Crisp 100% sourdough pizza, baked in an ordinary home oven.
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Sourdough baguettes with four ingredients
Four-ingredient sourdough baguettes: long warm bulk, steamy oven, crackly crust.
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Sourdough Brötchen: fluffy weekend rolls
Soft, fluffy sourdough breakfast rolls, no commercial yeast needed.
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Freezing sourdough so it tastes freshly baked
Three ways to freeze sourdough at different stages so it reheats tasting freshly baked.
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The sourdough temperature chart: what 65, 70, 75 and 80F do to your starter
A reference chart for starter speed at each temperature, plus a summer-vs-winter adjustment routine.
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Rye sourdough bread (100% rye, no kneading)
A true 100% rye sourdough: no kneading, baked in a loaf tin, deep and moist.
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Farmhouse sourdough bread (Bauernbrot, rye & wheat)
Rustic free-form rye-wheat sourdough with a thick dark crust - the classic Bauernbrot.
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Spelt sourdough bread (Dinkel)
A nutty spelt sourdough: gentle handling, a little less water, no over-proofing.
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German mixed sourdough bread (Mischbrot, rye & wheat)
The classic German rye-wheat Mischbrot: sour for flavour, wheat for a sliceable crumb.
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Seeded sourdough bread (Koernerbrot)
A moist seeded rye-wheat sourdough with an overnight seed soaker, baked in a tin.
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Sourdough ciabatta (high hydration, big holes)
A very wet ~80% hydration sourdough ciabatta: stretch-and-folds, no tight shaping, big holes.
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Soft sourdough sandwich bread (Toastbrot)
A soft enriched sourdough toast loaf with milk, butter and an optional tangzhong roux.
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Sourdough cinnamon rolls (Zimtschnecken)
Soft sourdough cinnamon rolls with a cinnamon-sugar-butter filling and an overnight bake-in-the-morning option.
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Soft sourdough burger buns
Light enriched sourdough burger buns with a sesame top and an overnight cold-proof option.
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