Sourdough recipes we actually bake.
A growing collection of tested sourdough formulas developed, baked, adjusted, and refined in our own kitchen.
Recipes built around an active starter.
Country loaves, focaccia, sourdough pizza, pretzels, cheese buns, and enriched bakes—each recipe earns its place here by being baked and refined at the bench.
Country Sourdough
Our dependable country loaf with a 50–75% bulk rise and an 8–16 hour cold proof.
House base · 1 panHouse Focaccia
The thinner, crispier focaccia everyone preferred, built for big bubbles and oil-crisped edges.
Family favouriteGarlic Rosemary Parmesan
Soft garlic, fresh rosemary, flaky salt and Parmesan over the house focaccia base.
Sweet focacciaLemon Blueberry Crumble
Blueberries, lemon zest, buttery crumble and glaze over the same airy house focaccia base.
8 pretzels · sourdoughSoft Sourdough Pretzels
Chewy, deeply browned soft pretzels with a naturally fermented dough and classic baking-soda bath.
1 pan · 80% hydrationThin Focaccia Pizza
The thinner house focaccia base topped as pizza, with an airy center and olive-oil-crisped bottom and edges.
8 large buns · overnightSourdough Cinnamon Buns
Soft brioche-style buns with brown-sugar cinnamon filling and cream-cheese-forward frosting.
8 buns · sourdoughSourdough Cheese Buns
Soft naturally fermented buns loaded with cheddar and Monterey Jack, then finished with grated cheddar.