Unique Flavors Everyone Will Love
High-hydration doughs, chaotic inclusions, and the science of the bake broken down panel by panel.
Fresh Out of the Oven
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The Greatest Grilled Cheese Bread: Onion & Gruyรจre Sourdough
Welcome back to Matt’s Kitchen. Here at Doughn’t Knock It, we believe sourdough is a blank canvas just waiting to be loaded up with bold, savory ingredients. Today, we are channeling the ultimate comfort food into bread form: Caramelized Onion & Gruyรจre Sourdough. Imagine the rich, deeply savory flavors of French onion soup, baked directly…
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Easy Enriched Sourdough Buns for Burgers and Pulled Pork
Welcome back to Matt’s Kitchen at Doughn’t Knock It. As we gear up for grilling season, it is time to have a serious conversation about the most overlooked part of the backyard cookout: the bun. You can grind your own brisket for a smash burger or smoke a pork shoulder for 12 hours, but if…
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The Ultimate Charcuterie Bread: Fig & Honey Sourdough
Welcome back to Matt’s Kitchen. We spend a lot of time around here loading our bread up with savory, rule-breaking inclusions like jalapeรฑos and cheddar, but today, we are crafting the ultimate cheese board centerpiece: Fig and Honey Artisan Sourdough. This loaf is rustic, earthy, and perfectly balanced. The whole wheat flour provides a robust,…
The Science, Translated
Stop stressing over hydration math and over-proofed puddles. Follow Matt straight into the kitchen as he breaks down the “why” behind the bake in our original, multi-panel comic strips.
