Learn to make sourdough bread.
Science-backed guides. Tested recipes. No fluff.
Where do you want to start?
Pick your path. All roads lead to great bread.
Popular recipes
Tested, retested, and actually written for humans.
Guides that actually help
No walls of text. Just what you need to know.
Free baking tools
Calculators that do the math so you can focus on the dough.
Why sourdough?
Three ingredients, a bit of patience, and bread that's genuinely better for you.
Better digestion
Long fermentation breaks down gluten and phytic acid, making sourdough easier on your gut than commercial bread.
Incredible flavor
The tangy, complex taste of real sourdough comes from lactic and acetic acids produced during fermentation. No shortcut replicates it.
Just flour, water, and salt
No yeast packets, no dough conditioners, no preservatives. Three ingredients and time. That's it.
The satisfaction of making it yourself
Pulling a crackling, golden loaf out of your own oven hits different. Once you've done it, store bread just won't cut it anymore.