Collection
Naan, pita, focaccia, and tortillas fermented for flavor and flexibility.
Every formula is gluten-free and written for a home kitchen. Pair these bakes with the sourdough guide and starter guide.
Flatbreads
BEGINNER
FOCACCIA
MAR 1, 2026
A pan of 105% hydration dough, dimpled in olive oil, with a crisp bottom and a plush, salty top.
Flatbreads
BEGINNER
FOCACCIA
MAR 1, 2026
House focaccia dough with blistered cherry tomatoes and olives pressed in at the second dimple.
Flatbreads
INTERMEDIATE
FOCACCIA
MAR 1, 2026
Paper-thin potato slices overlapping like scales on olive-oiled sourdough focaccia.
Flatbreads
BEGINNER
NAAN
MAR 1, 2026
Yogurt-enriched disks blistered in a ripping-hot skillet. Soft, charred, and foldable around a curry.
Flatbreads
INTERMEDIATE
PITA
MAR 1, 2026
Steel-baked disks that puff into pockets. High heat, even thickness, and a dough stiff enough to round.
Flatbreads
BEGINNER
TORTILLAS
MAR 1, 2026
Press or roll thin, skillet 30–45 seconds a side. Flexible wraps with a quiet sourdough tang.
Flatbreads
BEGINNER
FLATBREAD
MAY 21, 2026
Masa harina arepas with sourdough tang. This is fusion, not a Venezuelan or Colombian claim. The corn is gluten-free; the starter is extra.
Flatbreads
INTERMEDIATE
FOCACCIA
AUG 13, 2026
High-hydration pan focaccia under a blanket of slow-cooked onions. Cousin to the house focaccia, built for soup night.
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.
Burger buns, dinner rolls, pretzels, and English muffins with pull-apart crumb.
Bagels, cinnamon rolls, pancakes, and waffles that start with an active starter.
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.