BANANA BREAD
My original banana bread recipe – perfectly moist and sweet. Delicious served for breakfast or as a post-meal treat.
HAWAIIAN ROLLS
This recipe features a tangzhong made with pineapple juice – one of its secret components! This unique version of a Hawaiian roll is hands-down the best out there.
PAN DE CRISTAL
Similar to Ciabatta, Pan de Cristal features an incredibly high hydration (wet) dough, making for an open and chewy interior.
BACON JALAPENO CHEDDAR BRAID
A different way to sourdough with a great flavor. Why leave it at jalapeño-cheddar when adding bacon makes it that much better?
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PIKELETS
The quickest and easiest way to use up a bunch of discard, and have a delicious breakfast or snack. Your kids won’t even know they’re not pancakes!
COUNTRY BREAD
This is exactly the bread most people think of when they hear the word “sourdough.” This recipe is hand-strengthened and baked in a Dutch oven.
BATTER BREAD
This recipe makes for an incredibly simple and effective way to do sourdough especially for the new sourdough baker. Mix, rise, bake and a delicious bread is on your table!
RUSTIC RYE BREAD
A heavy dose of dark rye and a light sprinkle of caraway seeds give this loaf its unique “rustic” flavor.
BRIOCHE
My original brioche recipe, which includes the addition of tangzhong and is made using a KitchenAid stand mixer.