Jenny Derrickson

If you’ve ever baked a loaf that turned out dense, flat, or just… off, there’s a good chance the issue started at the very beginning, with how you mixed your dough. Mixing isn’t just combining ingredients. It’s where structure begins, where gluten develops, and where your dough starts becoming bread. And the better you understand this step, the easier everything else becomes. This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra...

When I first started baking sourdough, I thought storing my starter in the refrigerator would make everything easier. Feed it, tuck it in the fridge, and it would patiently wait until the next time I wanted to bake. At least, that’s what I expected. But many bakers have experienced the same thing: you pull your starter out of the fridge weeks later and it smells harsh, has gray liquid on top, or seems completely lifeless. If this has happened to you, you're definitely not alone. I hear this...

There’s nothing like a loaf of house-made sourdough bread that bursts with fresh blueberry sweetness and bright lemon zest. This version takes my favorite classic sourdough base and elevates it with citrusy tang and juicy berries, perfect for sunny mornings, brunch boards, or a fancy snack with a cup of tea. If you love aromatic, slightly sweet artisan loaves with a soft, open crumb and golden crust… this loaf is for you. This post contains affiliate links, meaning I may earn a small...