The science that supports sourdough's goodness
Who is living in your starter and how did they get there?
Microorganisms accentuate the positive and eliminate the negative
Are the microorganisms still alive after baking?
Everything you need to know to make and maintain your starter
Keeping your starter warm
Regulating sourness in your starter
Getting your kitchen ready for sourdough baking
Tools, equipment, and staple ingredients
Places and ways to help your dough rise
Recipes for sourdough breads plus yummy things to pair
Thoughts on bread-making trendiness
Weigh flour for more consistent outcomes
The temperature happy zones for bread-making
How to store sourdough bread
Yogurt sourdough flapjacks
Caramelized apples and sausage
Buttermilk sourdough biscuits
Jamaican jerk braised pork sliders with mango cream sauce
Handmade masa sourdough tortillas
Latin American curtido kraut
Golden apricot ginger chutney
Indian spinach with fried paneer (palak paneer)
Focaccia al rosemary sourdough
Walnut-arugula pesto and fresh mozzarella open face with balsamic syrup
Turkey and provolone panini with pistachio tapenade
Whole grain sourdough English muffins
Havarti tuna melt with sliced tomato
Danish rye sourdough seed bread
Gingered crimson beet kraut
Pickled egg and onion salad
Injera (Ethiopian flatbread)
Savory collard greens with niter (Ethiopian spiced butter)
Red lentil stew with berbere (mesir wat)
Cucumber tomato feta pocket salad
Crème fraiche butter with sea salt
Bon jour French onion and mushroom soup
Orange, pecan, and fig sourdough batards
Cheese and fig bread bites
Sourdough pain complet with poppy seed, quinoa, and polenta
Winter greens vegetarian Caesar
Fresh corn chowder with roasted poblano.
