Bring the flavor of Subway’s famous Italian Herb and Cheese bread into your own kitchen with this sourdough copycat recipe. These homemade sub buns feature a fluffy, airy crumb and are topped with Parmesan, garlic, parsley, and oregano for the ultimate sandwich roll. Using active sourdough starter, this recipe creates a soft yet flavorful base that pairs perfectly with any fillings. The process includes an overnight cold ferment for better flavor, stretch and folds for structure, and a cheesy golden crust that bakes to perfection. Whether you’re crafting sub sandwiches, school lunches, or dinner rolls, these sourdough Italian Herb and Cheese buns are guaranteed to impress. Perfect for anyone looking for a bakery-quality bread made right at home!

Soft, chewy, and just a little tangy—these sourdough discard sugar cookies are the perfect way to use up extra starter. With simple ingredients and a short chill time, they’re an easy treat that comes together fast (and they freeze like a dream!).  Made with pantry staples and your leftover starter, this easy recipe transforms discard into a sweet, tender treat the whole family will love.

This sourdough sandwich bread recipe is perfect for a Pullman loaf pan, creating a soft, fluffy loaf with a uniform shape and golden crust. Ideal for sandwiches, toast, or French toast, this bread is easy to make with simple ingredients like bread flour, milk, and melted butter. With step-by-step instructions and tips for success, you’ll bake the perfect square-shaped loaf every time. Whether you’re a sourdough expert or a beginner, this recipe is a must-try for delicious homemade bread!

If you’re new to sourdough baking, you’ve probably heard terms like bulk ferment and cold proof tossed around a lot—and maybe you’re wondering: Why do we do both? Can’t I just let my dough rise and bake it right away? If you’ve ever wondered why we let dough rise on the counter and rest in the fridge, this is for you.

Feeding your sourdough starter with the right ratio of starter, flour, and water is key to keeping it healthy and active. Whether you're baking daily or storing it in the fridge, understanding how feeding ratios work helps you control rise times, flavor, and consistency. This post breaks down the most common feeding ratios and how to adjust them to suit your baking schedule. From thick pastes to pourable batters, we’ll help you find the right balance for your starter’s needs.

Freshly baked sourdough is hard to resist, but cutting into it too soon can ruin its texture. While it may seem undercooked and gummy when sliced hot, the reality is that steam inside the loaf hasn’t fully escaped, and the crumb hasn’t set. Bread continues to cook as it cools, redistributing moisture and firming up the structure. Cutting too early releases trapped steam, leading to a dense, sticky interior and a misshapen loaf. By waiting at least a couple of hours, you allow your sourdough to develop its ideal texture and flavor. Patience is key—good bread is worth the wait!