Real bread, from your own kitchen.
Short courses from a first loaf to baguettes, a converter for cups and yeast, a starter log and a bake journal that tells you what to change next time. The same knowledge our bakeries use, made for a home oven.
First course freeEverything else with the Home plan · $5/month
Courses
Kitchen converter
Cups are approximate: flour packs differently every time. A $15 scale is the best tool you’ll ever buy.
Yeast swap
Your home oven, like a bakery’s
- Preheat longer than you think. 45–60 minutes with a stone, steel or Dutch oven inside. The dial reaches temperature long before the walls do.
- Make steam. Bake the first 20 minutes under a lid (Dutch oven), or pour a cup of boiling water into a tray on the oven floor as the bread goes in.
- Know your real temperature. An oven thermometer costs little and most ovens are off by 10–25 °F (5–15 °C).
- Bake darker. A deep golden crust tastes better. Lean bread is done at 205–210 °F (96–99 °C) inside.
- Something went wrong? Ask the bread doctor.
Starter log
Bake journal
How did it go?