what will you bake?
Every recipe here runs on the same five grams of wild yeast. Start with your first loaf, then never stop.
the first loaf
A no-shape, dutch-oven loaf for your second-week starter.
🟢 beginner⏱ 24 hr
high-hydration country
Open crumb, blistered crust. The loaf you photograph for the gram.
🟡 intermediate⏱ 36 hr
overnight focaccia
Mix at night, dimples and olive oil in the morning, lunch by noon.
🟢 beginner⏱ 14 hr
friday night pizza
Crisp-bottom, leopard-spotted dough that hits a 600°F home oven.
🟡 intermediate⏱ 24 hr
discard pancakes
Tangy, fluffy, ready in 12 minutes. The Sunday-morning move.
🟢 beginner⏱ 15 min
crackers in a sheet
Roll, bake, snap. Salt and rosemary. Lasts a week if you hide them.
🟢 beginner⏱ 40 min
cinnamon rolls
Slow proof, glossy glaze. The bake worth setting an alarm for.
🟡 intermediate⏱ 14 hr
whole-wheat honey
Sandwich-pan loaf, soft crumb, honey from the farmers' market.
🟢 beginner⏱ 18 hr
banana sourdough loaf
Brown butter, very ripe bananas, tang from the discard.
🟢 beginner⏱ 90 min








