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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Easy Artisan Sourdough Bread with Dried Cranberries and Orange Zest
Welcome back to Matt’s Kitchen at Doughn’t Knock It. While we love a savory, cheese-stuffed boule, sometimes you need a loaf that wakes you up. Enter the Cranberry Orange Artisan Sourdough. This bread is a masterpiece of bright, contrasting flavors. We are taking the tangy, earthy base of a classic sourdough and infusing it with…
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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…
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.
