April 28, 2026
Recipes that travel with you
I want to tell you about the small idea that turned into the biggest feature in the app. Recipes as files. Yours, mine, your friend's.
Read post →The blog
Notes from the kitchen.
What's rising, what failed, what I'm thinking about this week.
April 2, 2026
The app is in beta
Closed beta started this week. A few of you have it on your phones. Here's what's working, what's not, and when you'll get it.
Read post →March 8, 2026
First focaccia of spring
63°F in the kitchen this morning. I made focaccia. The dough was happy in a way it hasn't been since October.
Read post →February 16, 2026
The shaping change that fixed everything
I changed how I pre-shape after watching a clip from a French baker last month. My oven spring is the best it's ever been.
Read post →January 30, 2026
The only discard recipe I make twice a week
Pancakes. Buttermilk and discard. Twenty minutes. They're my Sunday and I won't apologize for the routine.
Read post →January 12, 2026
Cold kitchen survival guide
It's 56°F in my kitchen at 6am. The starter is sluggish. The bulk ferment is taking nine hours. Here's what I do.
Read post →December 26, 2025
Why I'm building an app
Because the website is the textbook and the kitchen is the practical exam, and the practical exam has been screaming for better tools.
Read post →December 14, 2025
My mother's stollen
She made it every Christmas of my childhood. I bake it every Christmas now. Three things I learned by getting it wrong eleven times.
Read post →November 28, 2025
Dinner rolls, the post-mortem
Made 36 enriched sourdough rolls for the family on Thursday. Here's what went right, what didn't, and what I'm changing for next year.
Read post →November 15, 2025
We're at 100
The recipe library is officially at 100. I'm a little misty about it. Here's what's in there.
Read post →October 30, 2025
Pumpkin sourdough, again
I bake this every October. The recipe is slightly different every year. This year I'm using roasted, not canned.
Read post →October 14, 2025
Whole grain hydration, the math no one explains
Every whole-grain recipe says "75% hydration." Every whole-grain dough acts like it's at 60%. Here's why.
Read post →September 28, 2025
First cool morning
59°F at sunrise. The dough is going to behave differently for the next six months.
Read post →September 12, 2025
Why is my crust so pale?
Reader Emily writes: "My crumb is gorgeous but my crust looks anemic." Here are the three usual suspects.
Read post →August 26, 2025
Vacation starter survival
We're gone for two weeks. The starter is in the fridge. Here's exactly what I do and why I stopped worrying about it.
Read post →August 8, 2025
A loaf I lost
I overproofed the boule in the fridge for the first time in years. Here's what it taught me about trusting my schedule less and my dough more.
Read post →July 20, 2025
Build a recipe from what's in your pantry
The new tool on the recipes page lets you pick what you have and it builds a working sourdough recipe around it. It's been a project.
Read post →July 2, 2025
When the flour brand changed
My grocery store quietly switched their organic bread flour and my loaves got tighter for a month before I figured out why.
Read post →June 15, 2025
The focaccia I make on Saturdays
There's a rhythm to it — Friday night ferment, Saturday morning fold, lunch by 12:30. It's the meal I look forward to all week.
Read post →May 28, 2025
Hot kitchen, lazy starter
It's 78°F in my kitchen and my starter is peaking in four hours instead of six. Here's how to read that.
Read post →May 15, 2025
Welcome to the blog
A place for notes from the kitchen — what's rising, what failed, what I'm thinking about this week.
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