Kitchen Archives

Sourdough Archive

Browse by taste, or go straight to a starter’s own archive. The two archives are never merged into one list.

Several square tomato focaccia cooling on a wire rack, deeply dimpled and studded with roasted tomato and oregano, beside a printed Sicilian cloth.

A lean sourdough boule baked in a Dutch oven at 500F.

28 records Savory Focaccia, lean loaves, semola, the seeded and the sharp.

Leonar-dough da Vinci, the starter, after three months unfed in the back of the fridge.

9 records Sweet Chocolate, cherry, saffron, citrus. The dessert end of the starter.

By starter

Leonardough Archive 27 records — Leonardough, 100% hydration, typically ~90% bread flour / 10% whole wheat
Lineage Archive 10 records — ~18 months old, kept in the fridge between bakes. Vigorous: triples or quadruples rather than doubling, so the