Breads

Bread is where Pacific Northwest baking earns its reputation: cool counters, long fermentation windows, and a regional grain scene that makes flour worth paying attention to. This collection covers the full arc from a jar of flour and water to a burnished, crackling loaf — starter creation and feeding schedules, beginner-friendly sourdough methods, and the timing adjustments that damp, mild kitchens actually require. Every bread guide here is written to be followed in real time, with gram measurements alongside cups, target dough temperatures, visual cues for each stage, and troubleshooting notes drawn from the failures every baker hits. We tell you what a step should look and feel like, not just how long the clock says it takes.