Simple baking, written in clear ratios

Find sourdough loaves, everyday cookies, and discard favorites, each written with weighed ingredients and straightforward timing for a home kitchen.

Keep your starter active with a regular feeding schedule so it rises predictably before baking day.

Let the dough rest and develop during bulk fermentation, watching for airy texture rather than the clock alone.

Gently fold and shape the dough into a tight round or batard, letting it rest briefly before the final proof.

Score the loaf and bake covered in a preheated Dutch oven, then uncover to finish with a golden, crisp crust.