What's up Reader!

This week, I focused on just one thing — and it’s something I’ve wanted to do for a long time.

I finally made time to fully update one of my most-read and most-loved recipes: the Beginner Sourdough. With new step-by-step instructions, fresh photos, shaping videos, and clearer tips, it’s now a complete guide to baking your first (or fiftieth) loaf.

Whether you’re just starting out or returning to the basics, this version is for you. I’ve been baking it a lot lately — and while I usually mix with a machine, going back to hand mixing reminded me how much technique lives in the fingertips. It was a good challenge (and a little humbling, if I’m being honest!).

I’ve always hoped the blog could be a place where bakers at every level come to learn, improve, and bake better bread. This week’s post is dedicated to the recipe that started it all — and fittingly, it was also the very first recipe I ever published, back in the early days of COVID.

So if you’re ready to revisit the fundamentals — or try sourdough for the first time — I think you’ll find something useful (and encouraging) in this one.

In this week's newsletter, you will find:

A Quick Note on the Book (and Something Exciting) 📚
Beginner sourdough MAJOR update 🚧

A Quick Note on the Book (and Something Exciting) 📚

Bread Etc. is officially on its way — it launches September 16th, and I couldn’t be more excited to finally share it with the world.

This fall, I’ll be doing a mini book tour: a mix of bakery pop-ins, workshops, and (hopefully) a few cozy events where we can hang out, chat all things bread, and maybe even taste a few loaves together.

👉 I’d love your input — where should I stop?
I’ve set up a quick poll so you can tell me where you’re located. Whether it’s your favourite local bakery, a cooking school, or your own kitchen table — I’m open to all ideas. If your city isn’t listed, just reply to this email and let me know where you’d love to see me.

Where are you located

What Makes This Recipe Beginner-Friendly? 🔍

This isn’t just a basic loaf — it’s a method I’ve taught to thousands of students over the years. The step-by-step format is designed to be approachable, clear, and encouraging from start to finish. From fermentation timing to shaping techniques, it gives bakers a solid foundation without overwhelming details.

Why Flour Choice Matters (Even for Beginners) 🍞

Not all flour is created equal. In this guide, I explain why I prefer certain bread flours, how to work with whole wheat, and what to watch for when adjusting hydration. I even included my personal go-to blend that balances strength and flavour.

Hand Mixing: A Return to the Roots 🤚

Usually, I mix with a machine — it’s faster, cleaner, and easier when I’ve got a dozen things on the go. But most people start out mixing by hand (and if they don’t, they probably should at least once). Updating this recipe and shooting the new photos gave me a great excuse to get back in there with my hands. It was a good reminder of how much you learn by feeling the dough.

Starter, Schedule & Success 🧠

From feeding your starter to understanding dough temperature and bulk fermentation, this post covers the core techniques that can make or break your bake. I also included a realistic 2-day baking schedule — complete with suggested times — so you can actually plan your bake around a busy life (not the other way around).

Step-by-Step Photos for Every Stage 📸

From mixing to shaping to scoring, I’ve added clear photos throughout the post so you can see what each stage looks like — even if it’s your first bake.

That’s it for this week — just one (big) thing

I usually pack these emails with a handful of recipes and ideas, but this week I put all my energy into updating this one. Reworking the full Beginner Sourdough post was a big job — but one I’ve wanted to tackle for a long time, and I’m so glad it’s finally done.

I do almost all of the writing, editing, and testing myself, so if you spot anything off or have a question, just hit reply and let me know — I always appreciate it and it helps me make things better for everyone.

Next week, we’re back to the usual lineup — and I’ve got a killer formula to share: a rye and red fife sourdough with roasted hazelnuts and dried cherries that’s been turning heads at the bakery. Can’t wait to tell you more.