Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
Stop Throwing Away Your Discard: 5 Sourdough Discard Recipes You Will Actually Make
That jar of discard in your fridge is not waste — it is flavor. Here are five simple, tested recipes that turn leftover starter into meals your family will request again.
Team Sourdough Joe · October 6, 2026
The Complete Guide to Overnight Cold Retarding Your Sourdough
Cold retarding is not just a scheduling hack — it fundamentally changes your bread's flavor, crust, and scoring potential. Here is everything you need to know to do it right.
Team Sourdough Joe · October 4, 2026
Sourdough Discard Muffins: Tender, Tangy, and Ready in 30 Minutes
These muffins turn your fridge discard into a breakfast everyone fights over. Tender crumb, subtle tang, and endlessly customizable with whatever you have in the pantry.
Team Sourdough Joe · October 2, 2026
Every Way to Steam Your Oven for Sourdough (Ranked by How Well They Work)
Steam is what separates a pale, thick-crusted disappointment from a crackling, mahogany-colored loaf with real oven spring. Here is every method I have tried, honestly ranked.
Team Sourdough Joe · September 29, 2026
Sourdough Flatbread on the Stovetop: No Oven, No Problem
When it is too hot to turn on the oven or you just want bread in under an hour, this stovetop sourdough flatbread delivers soft, bubbly, slightly charred perfection with minimal effort.
Team Sourdough Joe · September 27, 2026
Why the Windowpane Test Matters More Than You Think
That thin, stretchy membrane everyone talks about isn't just a party trick. It tells you exactly how your gluten is developing — and when your dough is ready.
Team Sourdough Joe · September 25, 2026
A Starter Feeding Schedule That Actually Fits Your Life
Twice a day, every day, forever? No thanks. Here's how to build a feeding schedule around your actual routine — whether you bake daily or once a month.
Team Sourdough Joe · September 22, 2026
The 30-Minute Rest That Transformed My Sourdough: Understanding Autolyse
Before you add starter, before you add salt, just let the flour and water sit. This simple rest period builds gluten, improves extensibility, and gives you better bread with less effort.
Team Sourdough Joe · September 20, 2026
Your First Rye Sourdough Loaf Without the Frustration
Rye flour is sticky, temperamental, and plays by different rules than wheat. Here's how to bake a gorgeous rye sourdough on your first try — no brick-shaped disasters required.
Team Sourdough Joe · September 18, 2026
What Your Sourdough Crumb Is Trying to Tell You
That cross-section of your loaf is a progress report. Dense, gummy, tunneling, or uneven — each crumb pattern points to a specific fix. Here is how to decode yours.
Team Sourdough Joe · September 15, 2026