Collection
Soft pan loaves built for toast, school lunches, and weekday sandwiches.
Every formula is gluten-free and written for a home kitchen. Pair these bakes with the sourdough guide and starter guide.
Sandwich Breads
BEGINNER
SANDWICH
MAR 1, 2026
A Pullman-style pan loaf with extra starch, milk, and 4.5% psyllium for square, toastable slices.
Sandwich Breads
INTERMEDIATE
BRIOCHE
MAR 1, 2026
Enriched sourdough with eggs or a flax swap, butter, and extra starch. French toast bread that still ferments.
Dutch-oven boules, baguettes, and country breads with open crumb and real crust.
Sourdough pizza doughs that crisp, blister, and hold toppings without gumminess.
Naan, pita, focaccia, and tortillas fermented for flavor and flexibility.
Burger buns, dinner rolls, pretzels, and English muffins with pull-apart crumb.
Bagels, cinnamon rolls, pancakes, and waffles that start with an active starter.
High-flavor recipes that use unfed starter instead of sending it down the drain.
Cookies, babka, sticky buns, and dessert bakes with sourdough depth.
Celebration breads for Thanksgiving stuffing, Easter, and winter baking.