Clear, grounded, no fluff:
You didn’t buy tools — you bought a process. This space is where your kit comes to life: clear video guides, structured recipes, and weekly guidance that takes you from first mix to confident baker.Whether you’re baking your very first loaf or refining your technique, everything here is designed to move you forward — calmly and intentionally.
Your starter is your bubbly little baking buddy. I’ll show you how to feed it, keep it happy, and watch it come to life—no stress, just patience.
This is the everyday loaf that feels special every time. Crisp crust, soft center, and the kind of bread you’ll want to slice while it’s still warm.
Cinnamon sourdough is pure comfort—warm spice, gentle tang, and a kitchen that smells like a hug. Let’s bake a loaf that’s perfect for cozy mornings and toasty slices.
Savory, herby, and packed with little olive surprises, this loaf feels like something you’d share at the table with good company. Simple steps, big cozy flavor.
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What You’ll Use From Your Kit
Dough whisk — for quick, clean mixing
Bowl scraper — to gather and fold the dough
Silicone brush — to brush the tops before baking
Bread sling — for safe transfer if
you’re baking on a tray or in a Dutch oven.
Ingredients
➜ 150g active sourdough starter
➜ 250g warm water
➜ 30g sugar (optional but improves softness)
➜ 40g neutral oil or melted butter
➜ 500g bread flour
➜ 8g salt
1. Mix the Dough (5 minutes)
- Use your dough whisk to mix: starter → water → sugar → oil.
- Add flour and salt, then whisk until combined.
- Finish gathering with your bowl scraper.2. First Rise (2–4 hours)
- Cover and let the dough rise until slightly puffy, not necessarily doubled.3. Chill (Optional but ideal)
Refrigerate 1–12 hours for easier shaping.4. Shape the Rolls
- Divide into small pieces (50–70g each).
- Use your bowl scraper to round them into tight balls.5. Second Rise (1–2 hours)
- Place the rolls on parchment or your bread sling.
- Let them rise until soft and slightly domed.6. Brush the Tops
- Use your silicone brush to lightly apply milk, water, or oil.7. Bake
- Bake at 375°F / 190°C for 18–22 minutes until golden and lightly soft.
Tips for Success
- If your rolls crack while shaping, rest the dough 10 minutes and continue.
- If they brown too fast, loosely tent with foil.
- for sweeter rolls: add 10–20g extra sugar.
NEXT WEEK, YOU’LL LEVEL UP WITH A MEDITERRANEAN-INSPIRED BAKE — GOLDEN, FRAGRANT, AND HARD TO RESIST. STAY TUNED!
What You’ll Use From Your Kit
Dough whisk (mixing the wet dough)
Bowl scraper (transferring and folding)
Bread sling (lining your sheet pan)
Silicone brush (to apply olive oil before and after baking)
Ingredients
➜ 200g active sourdough starter
➜ 450g warm water
➜ 20g olive oil (plus more for drizzling)
➜ 550g bread flour
➜ 10g salt
➜ Dried or fresh herbs (rosemary, thyme, oregano)
➜ Optional toppings: cherry tomatoes, garlic, olives
1. Mix the Dough
Use your dough whisk to mix starter, water, oil, then flour and salt.
It will be sticky — that’s normal.2. Rest & Fold
Over 1 hour, perform 2–3 quick folds with your bowl scraper.
Just lift, fold, done.3. Transfer & Dimple
Line your tray with parchment or your bread sling, spread the dough gently, and drizzle oil on top.
Press your fingers in to create the classic focaccia “dimples.”4. Final Rise
Let it rise until puffy and jiggly.5. Bake
Bake at 220°C / 430°F for 20–25 minutes, until golden and crisp around the edges.
Serving Tips
- Brush warm focaccia with a light coat of oil using your silicone brush.
- Sprinkle herbs or flakey salt right after baking.
- Cut into thick squares — it’s perfect with soup, dips, or as sandwich bread.
Next week, you’ll learn how to shape a simple oval sourdough loaf using your cotton-rope banneton — a skill that brings you closer to those artisan-style breads you’re aiming for.
What You’ll Use From Your Kit
Dough whisk — for clean, quick mixing
Bowl scraper — for lifting, folding, and shaping
Silicone brush — to coat the top before/after baking
Bread sling — to line your baking tray or support the dough during transfer
Ingredients
➜ 150g active sourdough starter
➜ 270g warm milk or water
➜ 25g sugar (optional, adds softness)
➜ 40g melted butter or oil
➜ 500g bread flour
➜ 8g salt
1. Mix the Dough
Using your dough whisk, combine starter → milk/water → sugar → butter/oil.
Add flour and salt until everything comes together.
Finish gathering the dough with your bowl scraper.2. First Rise
Cover and let rise 2–4 hours, until slightly puffy.3. Shape the Loaf
Turn the dough onto your counter using your bowl scraper.
Roll it into a tight log (this helps create a tall loaf).
Place into a greased loaf pan or onto parchment/bread sling.4. Final Rise
Let it rise until it crowns just over the edge of the pan.5. Brush the Top
Use your silicone brush to apply a thin layer of milk or water for color.6. Bake
Bake at 180°C / 355°F for 30–35 minutes, until golden and springy.
Serving Tips
- Perfect for toast, grilled sandwiches, French toast, or simple butter-and-jam.
- For softer crust: brush the top with butter right after baking.