This site exists because the sourdough internet has two modes and both are broken. There's the recipe blogger who buries the actual instructions under 800 words of personal story. And there's the bread professor who makes the whole thing feel like a chemistry exam.
Neither one helps you when you're standing in your kitchen at 10pm wondering why your dough won't rise.
makesourdoughbread.com is the resource I wished existed when I started baking. Straightforward guides, tested recipes, and actual science explained in plain language. No filler, no fluff, no life story before the recipe.
Every guide tells you what to do first, then explains why it works for the people who want to understand. The recipes are tested and written for real kitchens, not professional bakeries. And the tools do the math so you don't have to.
The site is free. No paywalls, no premium tiers, no ads. Just bread.
Much of the science on this site draws from The Sourdough Framework by Hendrik Kleinwachter, a comprehensive open-source book on the science of sourdough baking. It's the most thorough, evidence-based resource on sourdough fermentation available -- covering everything from microbial ecology to gluten development to baking chemistry.
The book is published under the Creative Commons Attribution-ShareAlike 4.0 International License (CC-BY-SA 4.0). Content adapted from the book is used in accordance with that license. You can find the original source on GitHub.
If you have questions, spot an error, or just want to talk bread, reach out at jake@makesourdoughbread.com.
