Gina Makes
Everything here is made slowly and on purpose — and measured. Sourdough and weeknight dinners, quilting and rug making, and the software I write to keep track of all of it: what to buy, how much, and what it costs.
The sourdough
Twenty recipes on a few honest doughs. Boules, bagels, pretzels, sweet loaves, yeast-free bakes.
Browse recipes →
The code
The code half of the practice: the calculators on this site, the framework underneath them, and a kitchen that reports on itself.
See what I build →My starter, right now
Kept on the King Arthur Sourdough Sidekick.
- Status
- Resting in the Sourdough Home
- Temperature
- —
- Ready by
- —
The one recipe to learn first
Classic
Four ingredients. Two days. One perfect loaf.
The heart of everything here. Once you can make one good boule, you can make every recipe on this site — and a hundred more you'll invent yourself. Four ingredients. Two days. One perfect loaf.
Read the recipe →More from the kitchen
Hemp HeartsWild yeast
Classic boule with toasted hemp hearts. Nutrition that tastes like bread.
Auntie Anne's-Style Soft PretzelsWild yeast
Buttery. Sweet. Mall-soft. Sourdough's answer to Auntie Anne's.
Cinnamon SwirlWild yeast
Laminated cinnamon-sugar swirl. The one that looks like art.
BagelsWild yeast
Boiled in malt water. Chewy. Crackly. Honest.
Honey OatWild yeast
Soft, nutty, the loaf for slow mornings.
Pizza DoughWild yeast
Two 12-inch pizzas. Same-day or overnight cold-retard.
Every calculator here was built for a job I was already doing.
Yardage because I was cutting fabric. Baker’s percentage because I was scaling a loaf. Cost per serving because a week of dinners has a price. The code is the third craft, made the same way as the other two.