one starter, endless breakfast

what will you bake?

Every recipe here runs on the same five grams of wild yeast. Start with your first loaf, then never stop.

A no-shape, dutch-oven loaf for your second-week starter.

Open crumb, blistered crust. The loaf you photograph for the gram.

Mix at night, dimples and olive oil in the morning, lunch by noon.

Crisp-bottom, leopard-spotted dough that hits a 600°F home oven.

Tangy, fluffy, ready in 12 minutes. The Sunday-morning move.

Roll, bake, snap. Salt and rosemary. Lasts a week if you hide them.

Slow proof, glossy glaze. The bake worth setting an alarm for.

Sandwich-pan loaf, soft crumb, honey from the farmers' market.

Brown butter, very ripe bananas, tang from the discard.

🥞🍕🥨

all of this from one packet.

Grab a starter and your kitchen does the rest.