#favorite bread

The 5th Annual Sourdough Giveaway is on! I’m giving away sourdough starter through January 31, 2022. Get free sourdough starter and learn how to care for it.

It’s January, which means Sourdough Month here on Twice as Tasty—and the 5th Annual Sourdough Giveaway! It’s hard to believe that I’ve been sending my sourdough starter out into the world for so many years. I’ve been committed to sharing my starter every January since I started the blog, with additional packets distributed during the extended giveaway last year and occasional random requests…

A buttery dough like brioche makes less of a mess when baked in loaf pans—and works particularly well in a covered Pullman pan. Learn to make Sourdough Brioche Loaves.

With this week’s Twice as Tasty column for the Flathead Beacon, you now have several ways to shape the brioche mother dough I’ve been focused on so far this month. The first technique shapes the dough into round rolls or slightly flatter buns, which bake freeform on a flat pan. You could turn the dough into larger freeform loaves and bake it the way you would Sourdough Cabin Bread, but such a…

It’s my 8th Annual Sourdough Month! Wild yeast is unbelievably resilient, and an ugly starter lurking in your fridge might still be full of life. Learn how to revive dormant or request free sourdough starter.

It’s January, which means Sourdough Month here at Twice as Tasty. Since 2017, I’ve dedicated this month to encouraging you to keep a sourdough starter in your kitchen and use it to bake all sorts of tasty doughs. This year, my recipes in my Twice as Tasty column for the Flathead Beacon will focus on a couple of sweet mother doughs that can be used in countless ways. I’ll share some of my favorite…

A desire for hot-from-the-oven bread tops my reasons for making sourdough focaccia—and for scaling my recipe to fit in a relatively small pan. Learn to make Herb-and-Salt Sourdough Focaccia.

Since I started baking with sourdough starter and developing my own recipes, my go-to loaf has been Sourdough Cabin Bread: freeform, crusty, and the right shape and texture for everything from a sandwich or French toast to chunks for dipping and soup and cubes for turning into Panzanella. If this bread has a fault, it’s that it keeps cooking through to the center after you pull it from the oven,…