Bread & Sourdough
Discover food writers who include Bread and Sourdough making in their publications.
Main List of Food Writers |American | Baking and Desserts | BIPOC | Bread and Sourdough | Chocolate | Food History | Food Travel | French |Gluten Free | Italian | LGBTQ+ | Middle Eastern | Reviews | Seasonal Cooking | Vegan | Vegetarian |
Flour and Coffee by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Farm/Fork to Table, Food History, Food Travel, French, Italian, Spanish
Welcome to Flour & Coffee a newsletter that celebrates the rich stories behind life’s simplest, yet most extraordinary, pleasures. Each edition invites readers to explore the artistry of flour and its accompaniments as well as the craftsmanship of coffee, tracing their origins from farm to table.
As I delve into the traditions, history, and passion that make these everyday treasures exceptional, I hope you'll join me in discovering the beauty of quality ingredients and the stories that lie behind them.
I studied Hospitality Management and worked at Fairtrade and the International Federation of Organic Agriculture Movement closely with farmers sourcing ethical coffee beans, chocolate, and other food based products.
I lived in Europe for a decade and was very immersed in the European bread and coffee culture and speak 4 languages.
Local Bread Baker by
Cuisine - Bread
Greek-Ukrainian food writer, baker, and cultural historian Olga Koutseridi shares her thoughts on all things food in weekly essays, recipes, how-to-videos, and endless recommendations.
Pastry School 101 by
Cuisine - Baking & Desserts, Bread
Welcome to Pastry School 101, from the pastry chef and writer behind the blog Gathered At My Table.
This newsletter is a community of creative bakers with unique and original recipes, ingredient spotlights, baking technique deep dives and so much more, all aimed at helping you learn fundamental baking skills so you can be a better, more empowered home baker.
Planted In Vermont by
Cuisine - American, Asian, Baking and Desserts, Bread and Sourdough, Chocolate, Farm/Fork to Table, Food History, Food Industry, Food Politics, Homesteading or Self Sufficient Living, Reviews, Seasonal Cooking, Vegan
Website - Planted in Vermont
Planted in Vermont is a collection of vegan recipes I've developed and many classic dishes I've "veganized."
You'll also find thoughts and ideas on the food industry, growing your own food, life in Vermont, as well as links to food-related books and podcasts and (bonus!) music to dance to in your kitchen!
Cook book - ‘A Cartful of Compassion’: A Food Shopping Guide for New Vegans & the Vegan Curious with recipes.
Roux and Choux Entertaining by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Travel, French, Seasonal Cooking
A sanctuary for the lost art of connection, conversation, friendship and food. Entertaining as an essential to feed our souls and our palates. A space dedicated to helping us navigate the isolation of the present world by creating a space to engage, learn and relax and languish in the art of cuisine and culture. For us that’s the laissez faire approach to New Orleans cuisine and cocktails.
Basically,… yes to both.
30 years of party planning, cake art and cooking to make lives better.
Sarah Frison by
Cuisine - Baking and Desserts. Bread and Sourdough. Chocolate.
Belgian pastry chef and chocolatier writing recipes and cookbooks. Sharing recipes for making authentic patisserie at home.
Ten Thousand Bakes by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Seasonal Cooking
Disabled/Chronic Illness
Finalist on The Great American Baking Show
Recipes and baking adventures from life in the Chippewa National Forest
The Goo-Free Lifestyle by
Cuisine - Allergy Friendly Foods. American. Asian. Baking and Desserts. Bread and Sourdough. Eastern European. Food Industry. Indian. Italian. Middle Eastern. Reviews. South American/Latin American. Spanish.
In The Goo-Free Lifestyle, I write about everything related to being healthier through better food choices, and how to remove the ‘Goo’ (toxic food ingredients) from your lifestyle.
Discover how ultra-processed packaged foods are killing us, including which chemical ingredients are the biggest culprits (and why), and how to eat better for physical and mental health.
I offer recipes, healthy alternatives, and educational content about the toxins in our food supply. And, tips for stocking your pantry, fridge, and freezer with better choices.
(I use the term Goo generally to include anything that is yucky or bad for you.)
Find ‘The Goo Index’ on my substack with a growing list of toxic, inflammatory, carcinogenic, sickening, ultra-processed, and otherwise bad ingredients found in food products sold at your grocery store.
The Naked Pear by
Cuisine - Bread and Sourdough Baking, Gluten Free, Homesteading or Self Sufficient Living, Seasonal Cooking
I’ve lived with celiac disease for over 20 years, creating recipes along the way. My goal is to help you bring delicious gluten-free sourdough and foods that make meals memorable, enhancing your experience and creating lasting connections.
The Naturally Sweet Life by fuhrmann
Cuisine - Baking and Desserts. Bread and Sourdough. Homesteading and Self-Sufficient Living.
Hello! My name is Lisa and I am the baker behind the naturally sweet life substack and the naturally sweet and sourdough food blog. I create recipes that use natural sweeteners, sourdough discard, or both to produce delicious and wholesome baked goods that you and your family can enjoy.
The Secret Ingredient by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Food History, Food Politics, Italian, Reviews, Seasonal Cooking
Ex fine dining industry line cook.
Adapting hit restaurant recipes for easy home cooking.
The Sweethearts by and
Cuisine - Bread and Sourdough. Pastry/Baking/Dessert
The Sweethearts celebrates all things related to baking, pastry and confection in NYC, and the talented people behind them.
Wordloaf by
Cuisine - Bread.
Anything and everything related to bread, grains, and (mainly-but-not-only bread) baking.
It launched in April 2020 as a straightforward way to coach thousands of locked-down would-be home bakers on starting a sourdough starter from scratch and somehow became a full-time gig. (And the sketchpad for my forthcoming book, Breaducation, with Ten Speed Press, Spring 2026.)