Sourdough Techniques: Seeds and Soakers

To make the recipes in this class, you will need a healthy, active sourdough starter. In this lesson, Amber breaks down the telltale signs of a ripe starter versus a neglected one.

For our first bread, Amber shares how to make this rustic boule with whole wheat flour, a touch of honey, and a delicious coating of toasted rolled oats.

This beautiful, curved loaf – studded with fruit and nuts – gets its name from the French word for crown.

If you’ve never baked rye bread before, you may be surprised to learn how to achieve the classic two-tone look and traditional flavor.

Amber shows how to make one of the King Arthur Bakery's most popular breads – a recipe made available to home bakers for the first time ever.

Use up your extra sourdough starter to make these crispy, golden brown crackers – topped with sesame seeds and flaky sea salt.