When working with wet inclusion sourdough, the dough can feel messy, sticky, and unstable. But sticky does not mean ruined. In this short clip, I demonstrate what “sticky but not collapsing” actually looks like in real time. The dough may feel gooey inside, especially with fruit or chocolate inclusions, but the key indicator is whether the outer skin is still holding tension. If the dough maintains structure and doesn’t puddle or flatten out, it’s workable.

Most people only see sourdough once it’s baked. What they don’t see is the quiet work that happens before the oven ever turns on — the prep, the feel, the decisions made by hand instead of by timer. This page collects a full series of short-form videos pulled from a longer sourdough prep session, each one highlighting a specific moment in the process. From customer-inspired ideas to cold-proofed dough, shaping decisions, fermentation timing, and end-of-day prep, these c

These loaves aren’t just bread; they’re seasonal traditions waiting to be sliced, toasted, and shared. Let’s take a closer look at each one.

Baking sourdough bread is not just about following a recipe; it is a delightful adventure that fills your kitchen with mouthwatering aromas. While traditional sourdough ingredients include just flour, water, salt, and starter, adding unique ingredients can elevate your bread from ordinary to extraordinary. With these creative inclusions, you can surprise your taste buds and impress your family and friends. Here are ten exciting additions to inspire your next bake!