A perfect weekeend feast: The Georgian national dish of creamy, melted cheese baked in a soft and chewy crust.

Some pointers and tips: Warm water is lukewarm water, barely warm to the touch; if you have a thermometer, it's somewhere between 80F and 85F. It's possible ...

A congratulatory recipe for Sourdough Bootcamp graduates and all chocolate lovers in possession of a mature starter

Sourdough Cinnamon Buns, the last day of bootcamp, and care and feeding of the starter

Sourdough starter troubleshooting, some baking equipment, and looking ahead to Sourdough Cinnamon Buns

Sourdough Banana Bread, and starting your first loaves of sourdough bread

Baked Sourdough Apple Pancake, and maybe...starting a real live sourdough bread tomorrow?

Fig, Anise, Hazelnut and Gorgonzola Sourdough Bread, and marking the rise and fall

Sourdough Hamburger Buns or Sourdough Gingerbread--today's baking projects

Sourdough Pizza Dough, and maybe a bit of bubbling going on

Sourdough Buttermilk Cheese Scones, feeding twice daily, and some reassurances

Sourdough popovers for supper, and tales of triumph and woe

A day of feeding the starter, baking Sourdough Buttermilk Cranberry Scones, and feeding your friends and family

A day of feeding, preparing for tomorrow's baking, and a cautionary tale

Enjoy Day Two: a quiet day of observation and stirring as the starter develops

Excerpted from The Boreal Gourmet, Adventures in Northern Cooking, with some updates for our times Sourdough Ciabatta and Basic Sourdough Bread Cooks! It’s m...

How to build your own sourdough starter and then use it for the rest of your life