Buttery Sourdough Buns


  • 1/2 cup sourdough starter, ripe (fed) or discard
  • 3 cups King Arthur Unbleached All-Purpose Flour or
  • Organic All-Purpose Flour
  • 2 1/2 teaspoons instant yeast
  • 1 tablespooon sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 5 tablespoons soft butter
  • 2/3 cup lukewarm water
  • 4 tablespoons melted butter, divided
  • 1/4 teaspoon paprika, optional

Tomato Panzanella


  • 1/2 loaf sourdough bread, preferably stale (about 1 lb)
  • 2 large cloves garlic
  • 6 anchovy filets
  • 3 c. basil
  • 1/2 c. olive oil, plus more for serving
  • 2 tbsp. sherry vinegar
  • Kosher salt
  • Pepper
  • 2 lb. heirloom tomatoes (in various colors and sizes)
  • 4 tbsp. unsalted butter

Classic Sourdough


  • 375g/13oz strong white flour, plus extra for dusting
  • 250g/9oz sourdough starter
  • 7.5g salt
  • 130-175ml/4-6fl oz tepid water
  • Olive oil, for kneading


  1. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
  2. Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
  3. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
  4. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
  5. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
  6. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
  7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.