Bake from Scratch

While the original pizza dough this recipe is based on requires an overnight ferment to build flavor, this sourdough version is ready to bake the very same day. The lactic and acetic acids produced during fermentation provide all the tang and complexity you need without an extended rise. Prefer to make the dough ahead? It chills beautifully overnight for an easy breakfast or ...

Crisp, sweet apples and a warming spice blend are wonderfully paired with a flaky, all-butter crust in our Gold Standard Apple Pie. The apples are cooked down on the stove first to ensure they won’t release too much liquid once baked, avoiding the dreaded “soggy bottom” crust.

Few breads are better-suited to sourdough than English muffins. These were a test kitchen favorite! Bread flour develops a strong gluten network that creates the signature nooks and crannies you know and love. If you prefer to make ahead, you can refrigerate the dough overnight after shaping to develop deeper flavor and make breakfast the next morning a breeze. Don’t skip the...

By Laura Crandall

With a little math and a lot of patience, almost any yeasted recipe becomes yours to reinvent.

One of the questions we hear most often in our test kitchen goes something like this:

“I love this recipe, but it calls for dry yeast. Can I make it with my sourdough starter ...

These cinnamon rolls are gooey, rich, and slathered with a cream cheese icing for an ultra-decadent finish. Heavy whipping cream poured over the rolls before baking helps generate steam and soaks into the rolls as they bake, resulting in a pillowy-soft crumb to sink your teeth into. Though the overnight chill isn’t required, it gives the dough time to develop more flavor and ...