The Library
Articles
Science-backed guides on sourdough, technique, equipment, and the craft — cross-referenced across five authoritative sources.
Latest
Sourdough
Sourdough Cookies: One Base, Five Cookies
One sourdough discard cookie base, five cookies: chocolate chunk, oatmeal, snickerdoodle, double chocolate, peanut butter. Ratios, chemistry, schedule.
Sourdough
Sourdough Dinner Rolls: Formula and Overnight Planning
An enriched sourdough dinner-roll formula with baker's percentages, proofing cues and make-ahead options. A starting formula, not yet kitchen-tested.
Equipment
Best Bread Machine: 5 Models Compared (2026)
Five bread machines compared by verified specifications, loaf size, custom cycles and warranty, plus support notes for older models.
Styles
Bread Machine Recipes: 7 Formulas in Grams
Seven bread machine formulas in grams, with nominal loaf-size scaling, cycle guidance, ingredient order, and troubleshooting for adapting them to your model.
Equipment
How to Use a Bread Machine: Step by Step
How to use a bread machine safely: identify the model, load ingredients, choose a cycle, inspect dough, add mix-ins, clean it, and fix common problems.
Science
Bread Glycemic Index: Sourdough vs Yeast Bread
Does sourdough really blunt blood sugar? Some trials say yes, many find no difference, and one found no population-level winner at all. What the evidence actually supports.
Science
Gluten Intolerance vs Celiac Disease: A Baker's Guide
Celiac disease, non-celiac gluten sensitivity, and wheat allergy are three different conditions with three different biologies — and three different kitchen protocols.
Science
How Gluten-Free Bread Works: Structure Without Gluten
How starches, binders, water, and mixing build gluten-free bread. Why some recipes make batters and others make shapeable doughs — and what holds the loaf up.
Science
Is Gluten-Free Healthier? What the Evidence Actually Shows
For celiac disease a gluten-free diet is essential. For everyone else the evidence is far weaker than the marketing — and going gluten-free before testing causes a real problem.
Science
Is Sourdough Gluten-Free? What Fermentation Does and Doesn't Do
Sourdough fermentation genuinely degrades gluten — and still leaves far too much for celiac disease. What the research shows, and why 'lower gluten' is not 'gluten-free.'
Science
Low-FODMAP Sourdough: What the Fermentation Research Shows
Fermentation can reduce wheat fructans — but not on a schedule you can set by the clock. What governs the result, why baker's yeast counts too, and why only tested products qualify.
Science
Sourdough Health Benefits: What Fermentation Actually Changes
Sourdough fermentation measurably changes bread — lower phytate, longer shelf life, partial gluten breakdown. Here is what the evidence supports, where it is uncertain, and where it stops.
Ingredients
Which Breads Are Gluten-Free? A Baker's Identification Guide
Most breads contain gluten, including several that sound like they don't. Which grains carry gluten, which breads are naturally free of it, and the traps in the bakery aisle.
Ingredients
Best Gluten-Free Flour for Baking (2026 Ranked Guide)
The best gluten-free flour for baking, ranked: top 1-to-1 blends, the best single GF flours for bread, and what actually works cup-for-cup.