Sourdough specialties

Sourdough specialties extend beyond traditional loaves into a wide range of breads and doughs, each with its own structure and purpose. From soft hamburger buns and airy ciabatta to crisp baguettes, rich focaccia, and flavorful pizza, sourdough adapts to many styles. This category explores how the same fermentation process can produce different textures, shapes, and baking results while maintaining consistent flavor and quality.

Sourdough Focaccia

Sourdough focaccia combines the flavor of natural fermentation with one of the easiest and most satisfying breads to bake at home. Unlike traditional sourdough loaves that require careful shaping and structure, traditional Italian focaccia embraces a flatter form that allows the dough to develop an exceptionally light and airy texture. The result is a bread with a crisp golden crust, soft airy crumb, and rich olive oil flavor that works equally well as a side dish, snack, or

Michael

Jul 55 min read

Sourdough Ciabatta

Sourdough ciabatta combines the rich flavor of natural fermentation with one of the most recognizable bread textures in the world. Known for its thin crisp crust, chewy texture, and large open crumb, sourdough ciabatta is often considered one of the best examples of what a high-hydration artisan bread can achieve. Unlike baguettes, which depend on maintaining a precise shape, ciabatta embraces a more rustic appearance. The dough remains soft and highly extensible throughout t

Michael

Jul 55 min read

Sourdough Baguette

Sourdough baguette combines traditional French shaping with the flavor and fermentation benefits of natural sourdough. Compared to a standard country loaf, baguettes require a dough that balances strength and extensibility so it can expand during baking while maintaining its long, slender shape. After testing this formula with both bread flour and French-style T65 flour, I consistently obtained the best crust texture and crumb structure with T65. The flour provides enough str

Michael

Jul 56 min read

Sourdough Pizza Dough

Sourdough pizza dough combines the flavor benefits of natural fermentation with the texture and flexibility needed for great homemade pizza. Compared to traditional yeast-based pizza dough, sourdough develops a deeper flavor, improved browning, and a lighter texture while still using the same fundamental ingredients: flour, water, salt, and starter. Unlike sourdough bread, pizza dough does not need to hold the same height or internal structure. Instead, the goal is extensibil

Michael

Jul 55 min read

Sourdough Hamburger Buns

Sourdough hamburger buns are the perfect combination of softness and structure. Unlike traditional sourdough loaves, buns require a more delicate balance, they need to be soft enough for a burger while still strong enough to hold fillings without collapsing. The result is a light, slightly airy bun with a thin crust and a balanced sourdough flavor. In my experience, the biggest challenge with sourdough hamburger buns is balancing softness and structure. Dough that develops en

Michael

Jun 267 min read