Sourdough recipes.

Five recipes with every gram and every step. Weights are sized for the pot each recipe uses. Times assume 75°F (24°C) dough, and the app adjusts them to yours.

Country loaf, overnight

The everyday loaf. Crackly crust, open crumb, gentle tang.

75% water
27h 20m to slice
Overnight

Country loaf, same day

Levain at 7 am, out of the oven about 7:25 pm at 75°F. Milder, and it wants a warm kitchen.

72% water
14h 25m to slice
Same day

First loaf, 70%

Start here. A firmer dough that is easy to shape.

70% water
26h 2m to slice
Overnight

Open crumb, 82%

A wet dough for a glossy, holey crumb. For practised hands.

82% water
29h 47m to slice
Overnight

Sourdough focaccia

No shaping, no scoring, no Dutch oven. The easiest win.

80% water
12h 45m to slice
Same day

Reading a recipe

What the percentages mean

Every ingredient is a percentage of the total flour. 75% water means 75 g of water for every 100 g of flour. That is how one recipe makes a small loaf or four big ones.

Your levain already contains flour and water, and we count them. That is why the water you pour is less than the percentage suggests. The recipe pages and the calculator do this sum for you.

Size a recipe to your pot