Hey Reader!

I’m writing this week’s newsletter from holiday mode. I’m spending some real quality time with my family, trying to slow down a little and enjoy the reset after a very full stretch of baking, teaching, travel, and book events.

That said… spring always gets me excited to bake. Longer days, fresher energy, and that feeling of wanting to learn something new or get back into a good kitchen routine. If sourdough or bread baking has been on your mind lately, this is honestly one of the best seasons to get started.

In this week's newsletter, you will find:

Easter Baking Sale Is Coming 🌸
100% Whole Wheat Sourdough (Advanced Bake Worth Trying) 🌾
Soft Sourdough Discard Tortillas (Quick Win Recipe) 🌮
How I Feed My Sourdough Starter (Most-Watched Video)

Easter Baking Sale Is Coming 🌸

Every year around Easter, I like to run a short promotion on my digital baking courses and resources. It’s my way of encouraging you to build momentum in the kitchen while the seasons are changing and motivation is high.

This year will be no different. Over Easter weekend, I’ll be offering limited-time pricing on some of my most popular courses, including sourdough, rye, baguette, pizza, and panettone. If you’ve been thinking about improving your technique or baking more consistently at home, this is a great opportunity to start.

If you want first access (and the best pricing), make sure you’re on the early access list.

👉 Join the Easter Sale Early Access List

100% Whole Wheat Sourdough (Advanced Bake Worth Trying) 🌾

This has quietly been one of the most popular recipes on my site for years.
It is a true 100% whole wheat sourdough, made with freshly milled grain and a fermentation schedule that really builds flavour and structure.

I will admit the photos need an update… and I honestly have not baked this loaf in a little while. But every time I revisit it, I remember why I love it so much. The flavour is deep and nutty, the texture is hearty and satisfying, and it makes incredible toast and sandwiches.

This is definitely an advanced bake. Whole wheat behaves very differently from white flour and even with a solid recipe, it takes practice to dial in fermentation, hydration, and dough strength. If you are looking to push your skills, this is a fantastic loaf to work on.

Soft Sourdough Discard Tortillas (Quick Win Recipe) 🌮

If you keep a sourdough starter, this is one of the most useful recipes you can have in your back pocket. These discard tortillas are soft, flexible, and come together fast, no long fermentation, no complicated shaping, just mix, rest, roll, and cook.

We make these constantly at home. They’re perfect for tacos, wraps, quick lunches, or even tearing and dipping into sauces. It’s also one of the easiest ways to use up extra starter without feeling like you need to commit to a full bread bake.

Get the Tortilla Recipe

How I Feed My Sourdough Starter (Most-Watched Video)

If you’re new to sourdough or even if you’ve been baking for years, starter maintenance is one of the biggest sticking points. I still get questions about feeding, timing, ratios, and how to actually read your starter.

This is my most-viewed YouTube video because I break everything down in a practical way. I talk through what a starter actually is, why feeding matters, and the simple approach I use day to day to keep mine healthy and predictable.

If you want more consistency in your baking, this is a great place to start.

Watch the Starter Feeding Video

Happy Baking,