Sourdough Recipe Collection Ebook
Sixteen recipes we baked over and over, wrote down what went wrong, and changed until they worked. Then we handed each one to a beginner baker and watched. A recipe only earned its page here once someone new could follow it and be proud of what came out of the oven.
- 16 tested recipes across everyday loaves, sweet, savory, and beyond the loaf
- A simple two-day bake schedule, about 45 minutes hands-on each day
- The feeding ratio chart, written starter : flour : water
- A printable bake day planner and feeding log
- Every ingredient weighed in grams
16
Tested recipes
Grams
Every measurement weighed
2 days
About 45 minutes hands-on each
Printable
Planner and feeding log
FROM OUR KITCHEN TO YOURS
Every recipe here came the slow way
These recipes were built the way we teach: French pastry training, a thirty-six year old French heirloom starter, and a lot of loaves that did not work before the ones that did. Whatever you reach for, an everyday loaf, a sweet brioche, a savory round, or a Friday pizza, know that it has been tested by hands like yours.
A few gentle reminders as you bake. Weigh your ingredients in grams. Watch your dough, not the clock, because your kitchen and your season change everything. And remember that a strong, active starter is the first step to every recipe in these pages.
A strong starter is the first step to a beautiful loaf.
WHAT IS INSIDE
Four chapters, sixteen recipes
Start with the everyday loaf, learn to read your dough, and the rest will follow.
ONE
Everyday Loaves
The breads for your table and your week. Artisan loaf at 65 percent hydration, whole wheat, and baguettes.
Three recipes
TWO
Sweet
Butter, eggs, chocolate and cinnamon. Tangzhong brioche and cinnamon buns, chocolate breads, challah, and the banana bread that uses your discard.
Eight recipes
THREE
Savory
For the table and the cheese board. French onion with Gruyere, and jalapeno cheddar, both laminated so the inclusions sit evenly.
Two recipes
FOUR
Beyond the Loaf
Your starter can do more than bread. Neapolitan style pizza with a cold ferment, fresh tagliatelle, and weekend pancakes.
Three recipes
THE FULL LIST
Every recipe in the collection
Everyday Loaves
- Sourdough Artisan Loaf
- Sourdough Whole Wheat
- Sourdough Baguette
Sweet
- Sourdough Blueberry Loaf
- Sourdough Banana Bread
- Sourdough Cinnamon Buns
- Sourdough Brioche
- Sourdough Chocolate Bread
- Chocolate Coffee Sourdough
- Sourdough Challah
- Sourdough Cranberry Walnut
Savory
- French Onion Sourdough
- Jalapeno Cheddar Sourdough
Beyond the Loaf
- Sourdough Pizza
- Sourdough Pasta
- Sourdough Pancakes
Discard friendly
Banana bread, pancakes, and pasta all work with discard, so nothing you feed goes in the bin.
MORE THAN RECIPES
The method pages that come with it
Recipes tell you what to do. These pages tell you what to look for.
Sourdough tips that change your bread
The small things we wish someone had told us sooner. Why bulk fermentation is the whole game, why cooler water buys you control, and why you never cut a loaf hot.
A simple two-day bake schedule
Exactly how we run a loaf, from the night feed through the overnight cold proof to the bake. Unhurried, and about 45 minutes hands-on each day.
Is your starter ready to bake?
No tricks. The visual signs, what the smell is telling you, and the feeding ratio chart written starter : flour : water so you can match the feed to your room.
Our favorite tools
You do not need a fancy kitchen. What actually matters, what we use ourselves, and the three things to buy first if you are starting from nothing.
Printable bake day planner
Write in your real start times, tick off each step, then rate the crumb, crust, flavor, and oven spring. Your notes become your method.
Printable feeding log
Track ratio, flour, water, peak time, rise percent, and smell. Once you can see the pattern, your starter stops being a mystery.
WHY THIS ONE
The collection, next to a recipe you found online
| Â | The Recipe Collection | A recipe you found online |
|---|---|---|
| Measurements | Every ingredient in grams | Cups, which are never the same twice |
| Tested by | Beginner bakers, before it earned a page | Usually the author alone |
| Timing | What to look for in the dough, with time as a range | A fixed number of hours from someone else's kitchen |
| Your starter | Feeding ratio matched to your room temperature | Feed it and hope |
| Record keeping | Printable bake day planner and feeding log | None |
| Where it lives | One collection you can print and keep | Fifteen open tabs and a screenshot |
QUESTIONS
Before you bake, you might be wondering
Do I need a sourdough starter already?
Yes. Every recipe here is built on an active starter, so you will want one that doubles reliably before you mix. If yours is young or not doubling yet, start there first. A strong starter is the first step to a beautiful loaf, and the collection includes the pages that tell you how to read whether yours is ready.
What format is it, and can I print it?
It is a PDF you download the moment you buy. Read it on your phone at the counter, or print the pages you use most. The bake day planner and the feeding log are designed to be printed and written on.
Are the measurements in cups or grams?
Grams, every time. A cup of flour is never the same twice, and a digital scale is the single change that makes your bread consistent. It is the one tool we would never bake without.
My kitchen runs hot, or cool. Will the timings still work?
They will, because we give you ranges and signs rather than one fixed clock. Watch the dough, not the clock. The two-day schedule matches your night feed to your room temperature, written starter : flour : water, and every bulk fermentation step tells you what a finished dough looks and feels like so you are never guessing.
Do I need special equipment?
Less than you think. The tools pages list what actually matters and what we use ourselves. If you buy only three things to start, make them a digital scale, an instant-read thermometer, and a Dutch oven. Those three change everything.
I am new to this. Is it too advanced?
It is built for you. Nothing earned a page here until a beginner baker could follow it and be proud of what came out of the oven. Start with the everyday artisan loaf, learn to read your dough, and the brioche and the pizza will be waiting when you want them.
Sixteen recipes, and the pages that make them work
Whichever loaf you reach for first, we are so glad you are baking with us.
A strong starter is the first step to a beautiful loaf.