What an Active Sourdough Starter Actually Looks Like
Most starter problems are really impatience. Here's how to tell a genuinely active sourdough starter from one that's still waking up — and what to do either way.
Notes from the Bake House
Everything we’ve learned about sourdough, written down. Mostly the questions people ask at pickup.
How to Feed a Sourdough Starter
Ratios, timing, and how much to throw away. A plain guide to feeding a sourdough starter, including what to do when you've neglected it for a month.
The Best Flour for a Sourdough Starter
Whole wheat, unbleached white, rye, or freshly milled? What each flour actually does to a sourdough starter, and why bleached flour is the one to avoid.
Sourdough Discard Cinnamon Rolls
What to do with the starter you'd otherwise throw away. How discard changes cinnamon roll dough, and why it's the best use for it.
How to Store Sourdough Bread So It Stays Good All Week
Real sourdough has no preservatives, so how you store it matters. The bag, the fridge, the freezer — what actually works, and the one that ruins a loaf.
Is Sourdough Bread Actually Healthier? An Honest Answer
Sourdough gets called a health food. Some of that holds up and some of it doesn't. What fermentation really changes about bread — without the hype.
What Makes Sourdough Cinnamon Rolls Different
Sourdough cinnamon rolls aren't just cinnamon rolls with a trendy label. The overnight ferment changes the texture and the flavour — here's how.
Jalapeño Cheddar Sourdough: How We Build It
Getting cheese and chilli into a sourdough loaf without wrecking the crumb is harder than it looks. Here's how the loaf is actually made.
Hungry rather than curious? See what’s on the board — we bake in The Woodlands and you order ahead.