Diet Styles
High protein, gluten free, raw vegan, keto vegan, and other dietary lanes.
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Featherlight Italian slipper rolls built at 84% hydration with extra virgin olive oil, developed exclusively with gentle coil folds in a square tub, and cut straight on a floured bench with zero degassing for cavernous interior holes and a paper-thin crust.
Pillowy, char-blistered Indian restaurant-style naan made with sourdough starter (active or discard), unsweetened coconut or oat yogurt, and nigella seeds—cooked in 90 seconds per side in a screaming-hot dry cast-iron skillet and brushed generously with sizzling garlic-cilantro plant butter.
Dense, chewy, micro-blistered New York-style sourdough bagels mixed at a stiff 56% hydration, cold-retarded overnight on cornmeal, poached in a barley-malt (or maple-baking-soda) water bath to gelatinize the skin, and crusted generously in homemade everything bagel seasoning.
No oven required: an overnight fermented sourdough and oat-milk dough cut into rounds, coated in coarse yellow cornmeal, and dry-griddled in a heavy cast-iron skillet so steam puffs the interior into craggy, fork-split toaster pockets.
A jewel-toned bakery centerpiece loaf: toasted walnut halves bleed natural anthocyanins into a whole-wheat and dark-rye sourdough crumb studded with orange-plumped dried cranberries, fresh orange zest, and a whisper of Ceylon cinnamon.
The most forgiving, rewarding bread in the sourdough world: an 82%-hydration dough folded with extra virgin olive oil, cold-proofed overnight for giant translucent gas bubbles, and dimpled with fresh rosemary needles, sweet roasted garlic, cherry tomatoes, and Maldon flaky sea salt.
Authentic pizzeria-grade sourdough pizza dough made with finely ground Italian Tipo 00 flour, 65% hydration, 15% active levain, and a 48-hour cold maturation that relaxes gluten for effortless hand-stretching and a blistered, leopard-spotted cornicione rim.
A cloud-light, 78%-hydration sourdough pan crust baked in a dark anodized 10x14-inch Detroit steel pan with cubed plant-based mozzarella and cheddar pressed all the way against the metal walls for a caramelized, lacy "frico" cheese crown and warm garlic-oregano marinara racing stripes.
All the gooey caramelized brown-sugar and Ceylon cinnamon bliss of overnight sourdough cinnamon rolls with zero rolling or slicing required: bubbly 80%-hydration focaccia laminated and dimpled with cinnamon-butter paste and drizzled warm with tangy maple-vanilla vegan cream cheese glaze.
Need crusty, fresh-baked sourdough on the dinner table tonight? By increasing the peaked levain inoculation to 25%, lowering hydration to a beginner-friendly 72%, and maintaining an 80°F warm bulk and final proof, this oval batard goes from mixing bowl to crackling loaf in 6 hours flat.
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