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Every baker knows the feeling. The week gets busy, and a loaf of sourdough sits on the counter a day or two too long. It gets dry and firm, and it's not quite right for sandwiches anymore. Please don't throw it out. That loaf is about to become the best part of your Thanksgiving table. Sourdough makes amazing stuffing. Its sturdy crumb soaks up broth and butter without turning to mush, and its gentle tang balances all the rich holiday flavors. Day-old bread actually works bet

How a hard season with my baby led me to flour, water, and a kitchen at 2am — and why bread became more than just food.

How to store, freeze, thaw and revive your sourdough — plus what to do with stale bread — so every slice tastes its best.

Ready to start your sourdough journey? Whether you just picked up a packet of dehydrated starter from our farm stand or you are jumping back into baking, this guide will walk you through bringing your starter to life and keeping it happy and bubbly. Rehydration Instructions First, name your starter. It will soon be alive and thriving. Day 1: In a clean jar, mix the entire packet of starter with 50g of filtered water. Once dissolved, add 50g of bread flour. After about 12 hour

The forgiving, no-fuss loaf I bake almost every week — perfect for beginners.

Everything I wish I'd known about keeping a starter happy — counter vs. fridge, feeding ratios, troubleshooting, and more.

The small things that make a big difference — from your starter to your first slice — without the fuss.

A gift and a humbling experience, sometimes in the same week. Eight things I wish someone had told me my first season gardening in the El Paso desert.