Collection
Bagels, cinnamon rolls, pancakes, and waffles that start with an active starter.
Every formula is gluten-free and written for a home kitchen. Pair these bakes with the sourdough guide and starter guide.
Breakfast
INTERMEDIATE
ENGLISH MUFFINS
MAR 1, 2026
Griddled, then briefly oven-finished. Fork-split for nooks that hold butter the way an English muffin should.
Breakfast
BEGINNER
BANANA BREAD
MAR 1, 2026
Very ripe bananas plus 150g discard. Moist, sliceable, and less cloying than typical banana bread because the starter adds acid.
Breakfast
INTERMEDIATE
BAGELS
APR 8, 2026
Chewy gluten-free sourdough bagels poached in baking-soda honey water, then baked hot for a glossy blistered crust.
Breakfast
INTERMEDIATE
CINNAMON ROLLS
APR 22, 2026
Soft gluten-free sourdough cinnamon rolls enriched with milk, butter, and psyllium. Pan-proof until puffy, never doubled.
Breakfast
BEGINNER
CRUMPETS
MAY 14, 2026
Griddle crumpets with a sour batter and a late baking-soda burst. Rings, lots of bubbles, toasted and buttered.
Breakfast
BEGINNER
DUTCH BABY
MAY 28, 2026
A blender Dutch baby that uses discard or a spoon of starter, poured into a ripping-hot buttery skillet.
Breakfast
BEGINNER
BREAKFAST
JUN 4, 2026
Lacy breakfast crepes from gluten-free discard, buckwheat, and rice flour. Buckwheat is not wheat; the first crepe is still for the cook.
Dutch-oven boules, baguettes, and country breads with open crumb and real crust.
Soft pan loaves built for toast, school lunches, and weekday sandwiches.
Sourdough pizza doughs that crisp, blister, and hold toppings without gumminess.
Naan, pita, focaccia, and tortillas fermented for flavor and flexibility.
Burger buns, dinner rolls, pretzels, and English muffins with pull-apart crumb.
High-flavor recipes that use unfed starter instead of sending it down the drain.
Cookies, babka, sticky buns, and dessert bakes with sourdough depth.
Celebration breads for Thanksgiving stuffing, Easter, and winter baking.