This festive sourdough combines dried cranberries with bright orange zest in a lightly sweetened dough. The sweet starter (fed with honey rather than just regular flour and water) creates a softer crumb that complements the fruit perfectly without turning the bread into dessert territory.
This is the bread that started it all—a straightforward, reliable sourdough that delivers consistent results every time. Using my 1,000-year-old Camaldoli Monastery starter, this boule develops complex flavor during its long fermentation while maintaining an approachable crumb structure perfect for everything from morning toast to dinner sandwiches. The recipe makes two 800 gms loaves.
Rustic Sourdough Flatbread is a tangy, herb-seasoned bread made with sourdough discard and Italian seasoning salt—no oil needed. The sourdough adds complex flavor and chewy texture, while the herbs create an aromatic crust finished with flaky sea salt. This wholesome flatbread delivers rustic bakery flavor perfect for dipping, topping, or eating on its own.