67% TA 167Daniel's 60/40 Rye-Wheat Bread (Type 997 & Type 1050)
The ultimate German bakery hearth bread: 600g rye, 400g wheat, 67% hydration, and scalded bread spice. Moist, aromatic, stays fresh all week.
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Browse Sourdough Recipes
From the foolproof No-Panic Beginner Country Loaf to fragrant T65 French Baguettes and golden Pane di Altamura: Filter by flour types, fermentation times, and experience level. All with live dough scalers and anti-scroll kitchen mode!
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67% TA 167
82% TA 182High-Hydration Masterclass: Conquering 75%–85% Water
No fear of sticky dough: No-knead gluten development, bassinage techniques, and the physics of surface tension.
72% TA 172Pane di Altamura (100% Semola Rimacinata)
The king of Apulia: Golden yellow crumb, nutty aroma, and a thick, splintering crust made from twice-milled durum wheat semolina.
72% TA 172Classic German Hearth Bread (Graubrot)
The reliable staple for the dinner table: 70% Rye Type 1150 and 30% Wheat 1050. Sturdy crust with clean balanced acidity.
75% TA 175Authentic French Tradition Baguette (T65)
Crispy splintering crust, glossy honeycomb crumb, and 75% hydration. Baked with genuine French T65 flour and overnight cold proofing.
70% TA 170No-Panic Beginner Country Bread (70% Hydration)
Your very first real sourdough loaf without frustration: Foolproof with 70% hydration, relaxed bulk fermentation, and permitted yeast safety net.
68% TA 168Spelt & Seeds Dutch Oven Loaf (Type 630 & 1050)
Digestible ancient grain bread packed with toasted sunflower and pumpkin seeds. Handled gently to preserve delicate spelt gluten.
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Which flour do you really need? How do you bootstrap a starter? And why adding yeast at the start is pure genius.