The Best Baking Lesson? Burn Something!
May 20 | Written By: Sabrina Huizar
There’s a baking lesson that almost nobody talks about, but every baker eventually learns.
You don’t really learn baking by reading recipes.
You learn it by burning things. Substituting ingredients without thinking of how to convert them properly. By essentially messing up.
For example, the other day my daughter burnt a pan of brownies. The bottoms were scorched while the middle was still trying to cook. They were a little dry and crusty from the substituted butter. She was bummed out.
I told her she should have added a bit more butter because butter has water while oil is just fat. The water will cook out and leave the brownies sad.
She could have also moved the pan up one rack level, farther away from the heat source. Those simple changes would have helped the brownies bake more evenly. Brownies are a perfect example of how small oven details matter. If the pan sits too close to the bottom heating element, the bottom of the pan absorbs direct heat and cooks faster than the rest of the batter. The underside can scorch while the center is still soft and underbaked.
Moving the rack up just one level changes everything. Instead of the pan getting blasted by the heating element, it sits in the center of the oven where the hot air circulates more evenly around it. That’s usually the sweet spot for brownies, cakes, and most baked goods.
But here’s the bigger truth.
Every baker has a mental list of kitchen mistakes that taught them something.
Burnt cookies.
Flat bread.
Crusty brownies.
Over-proofed loaves.
Mystery bricks.
It’s basically kitchen tuition.
And the funny part is that even experienced bakers still burn things once in a while. The only difference is now we just shrug and laugh it off.
Because the truth is, every good baker has a small graveyard of sacrificial brownies behind them.
And that’s not failure.
That’s how you learn.
From my cluttered countertops to yours…
—Sabrina
Our Swedish Rye Sourdough Starter is a wonderful introduction to the world of rye sourdough baking. Known for its balanced flavor and dependable fermentation, this starter produces bread with a pleasantly tangy profile that makes rye approachable for many bakers.
Rye starters often develop bold, complex flavors, but this Swedish rye culture is a notably gentler and more mellow rye starter, making it especially well suited for those exploring rye sourdough for the first time. The fermentation develops a soft tang that enhances the natural nuttiness of rye without overwhelming the palate.
The finished breads have a moist, hearty crumb and a beautifully balanced flavor that highlights the character of rye flour. It performs wonderfully in traditional rye loaves as well as breads blended with wheat flour for rustic sourdough baking.
Because of its mild flavor and reliable activity, this starter is particularly popular among beginner rye bakers who want to experience rye sourdough without jumping straight into very sour or strongly flavored starters.
Simple, approachable, and deeply traditional, this starter makes it easy to begin baking with rye sourdough.
Expect:
• Reliable fermentation and steady activity
• Beginner-friendly rye starter
• Perfect for rye loaves and blended wheat-rye breads
Mild, balanced, and wonderfully approachable, this Swedish Rye Starter produces flavorful rye sourdough breads that are perfect for those just beginning their rye baking journey.
Meet our French Einkorn Sourdough Starter. A beautifully active, old-world culture with a warm, nutty personality and a refined, gentle tang.
This heirloom starter is built on ancient einkorn wheat, one of the oldest cultivated grains in the world. Einkorn brings a naturally golden hue, a soft, silky dough feel, and a deep, toasted-wheat aroma that modern flours simply can’t replicate. When mature and ready to bake, this culture rises with a smooth dome and fine, even bubbles—lively, steady, and reliable.
The aroma is warm and inviting: think toasted wheat berries, fresh-milled grain, and a whisper of sweet cream. The flavor is rounded and balanced. You’ll get a subtle yogurt-like tang that supports the wheat rather than overpowering it. No harsh sourness—just depth, warmth, and complexity.
Because einkorn’s gluten structure is naturally more delicate than modern wheat, this starter produces dough that feels supple and extensible rather than tight and elastic. It excels in rustic boules, hearth loaves, sandwich breads, enriched doughs, and any recipe where you want the grain itself to shine. Expect a golden crumb, tender texture, caramelized crust, and a gently nutty finish that lingers in the best way.
This culture is ideal for bakers who appreciate:
• Ancient grains with rich history
• A softer, more traditional wheat profile
• Gentle, balanced sourdough flavor
• Beautiful golden crumb and aromatic depth
Active. Nutty. Elegant.
A true old-world starter with modern reliability.
If you’re ready to bake bread that tastes like heritage, this French Einkorn Sourdough Starter is your foundation.
Our San Francisco “Fisherman’s Wharf” Sourdough Starter captures the unmistakable character of the famous sourdough breads that have made San Francisco baking legendary. Known for its lively fermentation and classic tangy flavor, this starter produces loaves with the signature taste many people associate with the city’s historic bakeries.
San Francisco sourdough has long been celebrated for its unique flavor profile, shaped by the coastal climate and traditional fermentation methods used by generations of bakers. This starter brings that same spirit into your kitchen, delivering the bold, aromatic character that sourdough lovers recognize immediately.
The finished breads develop a beautifully balanced tang, with a chewy yet tender crumb and a crisp crust that makes every slice memorable. The flavor is vibrant and satisfying—perfect for rustic loaves, sandwich bread, and the classic sourdough boules that feel right at home on a soup-and-salad table.
Each bake evokes the experience of strolling along Fisherman’s Wharf, where the aroma of fresh sourdough fills the air and warm loaves are enjoyed with butter, chowder, or simply on their own.
Simple, lively, and full of West Coast character, this starter makes it easy to bring the spirit of San Francisco sourdough baking into your kitchen.
Expect:
• Classic San Francisco-style sourdough tang
• Perfect for boules, sandwich loaves, and artisan breads
Bold, nostalgic, and wonderfully flavorful, this starter produces sourdough breads that capture the iconic taste of San Francisco baking.