Recipes & Guides

Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.

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Sourdough Challah: A Braided Masterpiece
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Sourdough Challah: A Braided Masterpiece

A naturally leavened challah with an impossibly tender crumb and golden crust. The sourdough fermentation adds depth to this already incredible bread.

Team Sourdough Joe · May 15, 2026

Sourdough Brioche: Rich Bread Without the Guilt
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Sourdough Brioche: Rich Bread Without the Guilt

Buttery, pillowy brioche made with sourdough starter instead of commercial yeast. The long fermentation adds depth and makes this indulgent bread easier on your stomach.

Team Sourdough Joe · May 3, 2026

Advanced Sourdough Shaping: Coil Folds, Lamination, and Stitch Method
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Advanced Sourdough Shaping: Coil Folds, Lamination, and Stitch Method

Ready to move beyond basic stretch and fold? These three advanced dough handling techniques build stronger gluten, incorporate mix-ins cleanly, and give you more control.

Team Sourdough Joe · April 17, 2026

Reading Your Crumb: What the Inside of Your Bread Is Telling You
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Reading Your Crumb: What the Inside of Your Bread Is Telling You

Your bread's crumb is a diagnostic report on every decision you made during the bake. Learn to read it and you will know exactly what to adjust next time.

Team Sourdough Joe · April 14, 2026

Sourdough Hydration Experiments: What I Learned Baking at 60%, 70%, 80%, and 90%
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Sourdough Hydration Experiments: What I Learned Baking at 60%, 70%, 80%, and 90%

I baked the same recipe at four different hydration levels to show exactly how water changes your bread. Here are the results with photos, tasting notes, and practical recommendations.

Team Sourdough Joe · April 3, 2026

The Science of Sourdough Fermentation: What Is Actually Happening in Your Dough
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The Science of Sourdough Fermentation: What Is Actually Happening in Your Dough

Understanding the biology and chemistry behind sourdough fermentation helps you make better decisions at every stage. Here is what wild yeast and bacteria are doing in your dough.

Team Sourdough Joe · March 24, 2026

Sourdough Baguette: French Crust, Homemade Sourdough
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Sourdough Baguette: French Crust, Homemade Sourdough

A crackling crust, an open and creamy crumb, and that unmistakable sourdough tang — this sourdough baguette brings the best of French baking to your home oven.

Team Sourdough Joe · January 9, 2026

Sourdough Ciabatta with Large Open Crumb: No Yeast Needed
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Sourdough Ciabatta with Large Open Crumb: No Yeast Needed

Forget commercial yeast. This sourdough ciabatta delivers those beautiful open holes, a paper-thin crust, and a chewy interior — all with your trusty starter.

Team Sourdough Joe · December 19, 2025