Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
Sourdough Bagels: Boiled, Baked, and Better Than the Bakery
Real bagels are boiled before baking, and sourdough makes them even better. Here is how to make chewy, dense, perfectly crusty sourdough bagels at home.
Team Sourdough Joe · March 29, 2026
Sourdough Soft Pretzels: Chewy, Salty, and Utterly Addictive
Soft pretzels made with sourdough starter have a depth of flavor that commercial versions cannot match. Here is how to make them at home with a proper lye bath alternative.
Team Sourdough Joe · March 22, 2026
Sourdough Sandwich Bread: Soft Enough for PB&J
Not all sourdough has to be crusty and artisan. This soft, sliceable sourdough sandwich bread is perfect for school lunches and everyday sandwiches.
Team Sourdough Joe · March 10, 2026
Sourdough English Muffins: Nooks, Crannies, and No Oven Needed
Sourdough English muffins are cooked on a skillet, not in an oven, and produce the best nooks and crannies you have ever seen. Here is the complete method.
Team Sourdough Joe · March 5, 2026
Banneton Guide: Material, Size, and Care
A banneton supports and shapes your sourdough during proofing. Here is everything you need to know about choosing the right one, preparing it, and keeping it in good condition.
Team Sourdough Joe · March 3, 2026
Sourdough Pizza Dough: Better Than Any Delivery Pizza
Sourdough pizza dough is easier than you think and produces a crust with flavor, chew, and character that no delivery box can match. Here is the complete method.
Team Sourdough Joe · February 21, 2026
Kitchen Scale and Thermometer: Why Grams and Degrees Matter
A kitchen scale and an instant-read thermometer are the two most important tools for consistent sourdough. Here is why measuring by weight and monitoring temperature changes everything.
Team Sourdough Joe · February 17, 2026
Bench Scraper vs. Dough Scraper: Small Tools, Big Difference
A bench scraper and a dough scraper cost less than a fancy coffee but will transform how you handle dough. Here is what each one does and why you need both.
Team Sourdough Joe · February 15, 2026
Cold Retard Overnight: More Flavor, Less Effort
Cold retarding your sourdough in the fridge overnight gives you deeper flavor, better scoring, and a schedule that fits your life. Here is exactly how to do it.
Team Sourdough Joe · February 11, 2026
Autolyse: Why 30 Minutes of Waiting Improves Your Bread
Autolyse is one of the simplest steps you can add to your bread baking routine, and it rewards you with better texture, easier handling, and more developed flavor. Here is how and why it works.
Team Sourdough Joe · February 6, 2026