Category: Sourdoughs and SCOBYs

When I get together with other sourdough bakers I always try to get them to try something new and challenging that we can tackle together....

I’m never quite certain what I should make with garlic scapes, but this year a friend suggested adding them to bread. I boiled potatoes, mashed...

My nephew, Dr. Ben Pallant, is an awesome sourdough baker and did me the favor of stopping for a day on his journey from medical...

This recipe is a remake of a remake. It was originally written as Extra-Flaky Scallion Pancakes by Kenji Lopez-Alt for Serious Eats. A sourdough component...

The week that Russia invaded Ukraine I called my friends who baked and asked them to join me in #BakeforUkraine. We gave ourselves three days...

When a baker times his or her bake correctly, the dough will have risen to what appears to be its maximum capacity. The general instruction...

Rye flour, as I’ve noted before, can be tricky to work with. Rye dough is sticky. It doesn’t rise like wheat flour, but it’s flavor...

My son Isaac is the King of Sandwich (he calls Sandwiches “Sammies,” as only an aficionado can). Isaac can pre-taste a combination of breads, proteins,...

My hat is off to The Perfect Loaf. Maurizio Leo’s recipes are original, consistently creative, and successful. Just prior to Thanksgiving, Leo emailed his followers...

One technique for adding long-lasting moisture and richness to homemade bread is to recycle old bread. It was a technique apparently used regularly in Eastern...