Recipes
From our kitchen to yours — tips, techniques, and recipes for baking with soul.
Beginner's Sourdough
A simple, reliable loaf to get you started on your sourdough journey. Crusty on the outside, soft and tangy on the inside.
Ingredients
- 120 g sourdough starter (active, bubbly)
- 450 g bread flour
- 50 g whole wheat flour
- 300 g water (room temperature)
- 2 tbsp salt
Instructions
- Mix the dough: Combine the starter, water, bread flour, and whole wheat flour in a large bowl. Stir until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
- Add salt: Sprinkle the salt over the dough and work it in using the pinch-and-fold method until fully incorporated.
- Stretch and fold: Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. Pull one side of the dough up and fold it over the center, rotating the bowl a quarter turn. Repeat 4 times per set.
- Bulk ferment: After the last set of folds, cover the bowl and let the dough rise at room temperature for 3–4 hours, or until it has grown by about 50% and looks puffy with bubbles on the surface.
- Shape: Turn the dough out onto a lightly floured surface. Gently shape it into a round (boule) by folding the edges toward the center, then flipping it seam-side down. Use your hands to create surface tension by dragging the dough toward you.
- Cold proof: Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured towel. Cover and refrigerate for 12–18 hours.
- Bake: Preheat your oven to 500°F with a Dutch oven inside for at least 45 minutes. Turn the dough out onto parchment paper, score the top with a sharp blade, and carefully lower it into the Dutch oven. Bake covered for 20 minutes, then remove the lid and bake at 450°F for another 20–25 minutes until deep golden brown.
- Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing — this lets the crumb finish setting.
Jalapeño Cheddar Sourdough
A savory twist on the classic — pockets of melted cheddar and spicy jalapeño in every bite. Perfect alongside soups, chili, or on its own with butter.
Ingredients
- 120 g sourdough starter (active, bubbly)
- 450 g bread flour
- 50 g whole wheat flour
- 300 g water (room temperature)
- 2 tbsp salt
- 90 g cheddar cheese (cubed or shredded)
- 110 g jalapeños (diced, seeds removed for mild or kept for extra heat)
Instructions
- Mix the dough: Combine the starter, water, bread flour, and whole wheat flour in a large bowl. Stir until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
- Add salt: Sprinkle the salt over the dough and work it in using the pinch-and-fold method until fully incorporated.
- Stretch and fold: Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. During the second set of folds, spread the cheddar and diced jalapeños over the dough and fold them in gently. The mix-ins will distribute more evenly with each remaining set.
- Bulk ferment: After the last set of folds, cover the bowl and let the dough rise at room temperature for 3–4 hours, or until it has grown by about 50% and looks puffy with bubbles on the surface.
- Shape: Turn the dough out onto a lightly floured surface. Gently shape it into a round (boule) or oval (batard), tucking any stray cheese or jalapeño pieces back in. Create surface tension by dragging the dough toward you.
- Cold proof: Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured towel. Cover and refrigerate for 12–18 hours.
- Bake: Preheat your oven to 500°F with a Dutch oven inside for at least 45 minutes. Turn the dough out onto parchment paper, score the top with a sharp blade, and carefully lower it into the Dutch oven. Bake covered for 20 minutes, then remove the lid and bake at 450°F for another 20–25 minutes until deep golden brown with bits of melted cheese on the crust.
- Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing — the cheese needs time to set back up inside the crumb.
More recipes coming soon. In the meantime, visit our Menu to order fresh-baked bread.
