Sourdough cinnamon rolls have a real problem that plain sourdough bread doesn’t: an enriched, sweet dough leavened with wild yeast alone tends to bake up denser and drier than one made with commercial yeast, because sourdough’s natural acidity actually weakens gluten development in a butter-and-sugar-heavy dough over a long fermentation. Nearly every well-tested version of…
Every other bread on this site is a wet, hands-off, no-knead dough. Bagels are the opposite on every count — a stiff, low-hydration dough that actually needs real kneading, shaped by hand, boiled in a pot before it ever sees the oven. If the rustic loaf or focaccia taught you to trust a slack, jiggly…
Every other bread on this site goes in an oven. This one mostly doesn’t — English muffins cook on a griddle or skillet, flipped like pancakes, which makes this one of the few sourdough recipes that works even if your oven’s out of commission. It’s the same stovetop logic as the sourdough bread without an…
Focaccia and a sandwich loaf come from the same starter but couldn’t behave more differently. Where sandwich bread wants a tight, enriched dough shaped into a pan, focaccia wants the opposite: high hydration, minimal shaping, and a generous hand with olive oil. The wetter the dough, the more open and airy the crumb — which…
Most sourdough recipes are built for an open, irregular crumb — dramatic to photograph, difficult to build a sandwich on. Big holes mean fillings fall through, and a crust thick enough to crackle is a crust thick enough to shred the roof of your mouth on a PB&J. This recipe trades some of that rustic…
Thin plastic films — cling wrap, sandwich bags, shrink wrap, and similar single-use packaging — make up an estimated 46% of the nearly 14 million metric tons of new plastic entering the ocean each year, according to research behind a Tom Ford-backed, Lonely Whale Foundation initiative targeting thin-film plastic waste. A beeswax wrap is one…
Your first loaf is a coin flip. Follow the same steps twice and you can end up with two different results — one loaf tall and open, the next squat and tight. That’s not a flaw in the method. It’s what happens when the main ingredient is a living culture that behaves differently depending on…
Most people never get past this step.Learning how to make sourdough starter looks intimidating from the outside, so it stops beginners before they’ve even mixed a bowl. It shouldn’t. If you’re wondering how to start sourdough starter, here’s the whole secret: flour and water, mixed and left alone to ferment. That’s it. The wild yeast…
How do you make kombucha at home? Fewer steps than you think, less equipment than every recipe online suggests, and nowhere near as fragile as most beginners expect. Kombucha is fermented sweet tea. You brew black tea, dissolve sugar into it, let it cool completely, and add two things — a SCOBY and some starter…
