Collection
Cookies, babka, sticky buns, and dessert bakes with sourdough depth.
Every formula is gluten-free and written for a home kitchen. Pair these bakes with the sourdough guide and starter guide.
Sweets
BEGINNER
COOKIES
MAR 1, 2026
Brown butter optional, 100g discard, a chill, and an early pull. Tang in the background, chocolate in front.
Sweets
BEGINNER
BROWNIES
MAR 1, 2026
Fudgy, shiny-top brownies with 120g discard. Cocoa, melted chocolate, and an hour of cooling so they slice clean.
Sweets
INTERMEDIATE
STICKY BUNS
MAY 6, 2026
Pecan-caramel sticky buns from gluten-free sourdough enriched dough. The pan does the frosting. Proof until puffy.
Sweets
ADVANCED
BABKA
JUN 11, 2026
Chocolate-swirl gluten-free sourdough babka from psyllium-enriched dough. Twist, pan-proof until puffy, bake.
Sweets
BEGINNER
COOKIES
JAN 4, 2026
Soft, cinnamon-sugar snickerdoodles with a gentle vinegar boost for extra chew. A gluten-free bakery classic, not a sourdough cookie.
Sweets
BEGINNER
COOKIES
FEB 13, 2026
Soft centers, crisp edges, and a smooth canvas for decorating. These gluten-free cut-outs hold their shape.
Sweets
BEGINNER
SWEETS
JUL 16, 2026
Stale gluten-free sourdough cubes soaked in vanilla custard. Pumpkin loaf or chocolate-cherry both work; wheat bread does not.
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.
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.
Celebration breads for Thanksgiving stuffing, Easter, and winter baking.