Recipes
Baked in our baking facility first.
Every recipe here has been tested, retested, and served at our table. Written for the home baker, timed for a real week.
Category
Ingredient
Length
No.01 · Bread · Intermediate
The Classic Country Loaf
A high-hydration boule with an open crumb and a deeply caramelized crust. Our workhorse loaf — the one we bake every week.
24 hours (mostly hands-off) · 1 large boule
No.02 · Flatbread · Beginner
Overnight Sourdough Focaccia
Pillowy, dimpled, glossy with olive oil. A forgiving bake that turns leftover starter into a dinner-party centerpiece.
18 hours · 1 half-sheet
No.03 · Bread · Advanced· Weekend project
Traditional San Francisco Sourdough
The tangy, blistered loaf that made a city famous. This is the recipe we developed for our San Francisco starter.
30 hours · 2 batards
No.04 · Bread · Beginner
Weekday Sourdough Sandwich Loaf
A soft, square-topped pan loaf enriched with a little butter and milk. Slices clean, toasts beautifully, and fits inside a lunchbox.
12 hours · 1 Pullman loaf
No.05 · Discard · Beginner
Sunday Discard Pancakes
The recipe that made us stop feeling guilty about throwing starter away. Tangy, tender, ready in 15 minutes.
15 minutes · 8–10 pancakes
No.06 · Discard · Beginner
Griddled Sourdough English Muffins
All the nooks and crannies, none of the yeast packets. Cooked on the stovetop — no oven required.
16 hours · 10 muffins
No.07 · Pizza · Intermediate
Weeknight Sourdough Pizza Dough
Mix Sunday night, bake pizzas Monday through Wednesday. A cold-ferment dough that only gets better with time.
24–72 hours · 4 pizzas
No.08 · Sweet · Advanced· Weekend project
Sourdough Brioche Cinnamon Rolls
An enriched, buttery brioche laminated with cinnamon sugar and glazed while warm. Start Saturday afternoon, eat Sunday morning.
20 hours · 12 rolls
No.09 · Bread · Intermediate· Weekend project
Cranberry Walnut Batard
A holiday loaf that looks like a bakery centerpiece and tastes like something between dessert and dinner. Great with sharp cheese.
26 hours · 2 batards
No.10 · Bread · Intermediate· Weekend project
Toasted Seed & Multigrain Boule
A hearty, tightly-crumbed boule loaded with toasted sunflower, pumpkin, sesame and flax. The one we bring to potlucks.
28 hours · 1 large boule
No.11 · Bread · Advanced· Weekend project
Weekend Sourdough Baguettes
Thin, shattering crust; open, custard-y crumb. Baguettes are a two-day project — the shaping alone is worth the practice.
36 hours · 3 baguettes
No.12 · Bread · Advanced· Weekend project
New York Style Sourdough Bagels
Boiled in barley malt, baked on parchment, chewy in the middle and glossy on top. A proper Sunday project.
20 hours · 8 bagels
No.13 · Bread · Beginner
Everyday Sourdough Sandwich Loaf
A soft, square-cornered pan loaf enriched with a little milk and butter. Slices thin without tearing — our house sandwich bread.
16 hours · 1 Pullman loaf
No.14 · Breakfast · Beginner
Griddle-Cooked Sourdough English Muffins
Craggy, nooks-and-crannies muffins cooked on a cast-iron griddle. Uses discard, ready by breakfast.
14 hours (mostly overnight) · 10 muffins
No.15 · Pizza · Intermediate· Weekend project
Overnight Sourdough Pizza Dough
Neapolitan-style dough with 24-hour flavor. Blistered leopard-spotted crust in a home oven, no fancy equipment required.
24 hours · 4 pizzas (~250g each)
No.16 · Snack · Beginner
Sourdough Discard Cheddar Crackers
Thin, crisp, obscenely cheesy. The best possible answer to 'what do I do with all this discard?'
1 hour + chill · 1 sheet pan
No.17 · Snack · Intermediate· Weekend project
Sourdough Soft Pretzels
Deep-amber, chewy, salt-crusted. A quick alkaline bath gives them the signature snap without lye.
18 hours · 8 pretzels
No.18 · Flatbread · Beginner
Skillet Sourdough Tortillas
Soft, pliable, faintly tangy tortillas that stay flexible for days. A discard bake you'll come back to weekly.
3 hours · 12 tortillas
No.19 · Bread · Intermediate· Weekend project
Cheddar & Jalapeño Boule
Sharp cheddar in molten pockets, mellow pickled jalapeños threaded through the crumb. Ridiculous with a bowl of chili.
24 hours · 1 large boule
No.20 · Enriched · Advanced· Weekend project
Sourdough Chocolate Babka
An enriched, laminated loaf twisted around a dark chocolate-cocoa filling. Inspired by King Arthur's babka but built on a slow overnight levain.
20 hours · 2 loaves
No.21 · Enriched · Intermediate
Sourdough Hot Cross Buns
Spiced, fruit-studded buns with a naturally leavened tang. A slow ferment deepens the flavor and improves keeping quality.
18 hours · 12 buns
No.22 · Whole grain · Intermediate
Deli-Style Sourdough Pumpernickel
Dark, dense, and faintly sweet with molasses and cocoa. A classic deli loaf that slices thin for smoked fish and sharp cheeses.
22 hours · 1 large loaf
No.23 · Discard · Beginner
Fudgy Sourdough Discard Brownies
A King Arthur-inspired way to use up discard: dense, glossy-topped brownies with a subtle tang that balances the chocolate.
1 hour · 16 squares
No.24 · Discard · Beginner
Sourdough Discard Crumpets
Nooks, crannies, and a tangy chew — griddle-cooked crumpets that turn discard into breakfast in under an hour.
45 minutes · 8 crumpets
No.25 · Bread · Advanced· Weekend project
Overnight Sourdough Ciabatta
High hydration, wildly open crumb, blistered crust. A slipper-shaped loaf that shines under olive oil or split for sandwiches.
20 hours · 2 loaves
No.26 · Flatbread · Beginner
Puffing Sourdough Pita
Soft, pocketed rounds baked on a screaming-hot stone. Great with hummus, or split and stuffed the next day.
16 hours · 10 pitas
No.27 · Enriched · Advanced· Weekend project
Cinnamon-Sugar Morning Buns
A laminated, muffin-tin cousin to the cinnamon roll. Crackly sugar edges, soft spiraled center. Inspired by the King Arthur bakery classic.
20 hours · 12 buns