Keep it Sweet Kitchen

Keep it Sweet Kitchen I'm Heather and I'm sharing all my tips & tricks to help you make amazing sourdough bread! ❤️🥖
Sourdough Mentor | Bakery Owner | Professionally Trained
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Comment RECIPE and I’ll send you the full recipe + step-by-step video 👩‍🍳🍞If you’ve ever felt like sourdough is way more...
06/01/2026

Comment RECIPE and I’ll send you the full recipe + step-by-step video 👩‍🍳🍞

If you’ve ever felt like sourdough is way more complicated than it needs to be... you’re not alone.

You’ve watched the videos.

Read the blogs.

Tried to figure out hydration percentages, autolyse, bulk fermentation, and all the other sourdough terms people throw around.

And somehow it still feels confusing.

That’s exactly why I created this Easy Artisan Sourdough recipe.

It’s the recipe I recommend to beginners over and over again because it’s simple, straightforward, and designed to help you make beautiful sourdough bread without all the overwhelm.

No fancy ingredients.
No complicated techniques.
Just a clear recipe and a method that actually makes sense.

Plus, I’ll send you the full step-by-step video so you can follow along and see exactly what your dough should look like at every stage.

Comment RECIPE and I’ll send you the recipe + video links 💛

05/31/2026

Comment RECIPE and I’ll send you the full recipe + step-by-step video 👩‍🍳🍞

Out of all the sourdough recipes I’ve shared, I never expected this one to become such a favorite… but you guys absolutely LOVE it. ❤️

Honey whole wheat sourdough has quickly become one of my most requested recipes, and honestly, I understand why.

This loaf took 25 test bakes to perfect, but it was worth every single one.

It’s soft, flavorful, and has just the right touch of sweetness from the honey. The kind of bread that disappears fast because everyone in the house keeps reaching for another slice.

One thing to know: whole wheat flour behaves differently than bread flour. 👀

That’s why I included a full video walkthrough so you can see exactly what to look for every step of the way.

Comment RECIPE and I’ll send you the recipe + video links 💛

05/31/2026

This might be my favorite sourdough story ever.

While traveling through North Macedonia, my mom and sister were having lunch at a restaurant overlooking a beautiful lake when they were served an incredible loaf of sourdough.

Most people would eat the bread and move on. Not these two. 😂

They asked who made it, got the name of the bakery, and headed off on foot to try to track down the baker and convince them to share some of their sourdough starter so they could bring it home to me.

The bakery was closed.
Mission failed.
Or so we thought.

That’s when we became full-blown sourdough stalkers. 🤣

We found the bakery on Instagram, sent a bunch of DMs, and hoped for the best.

To our surprise, the baker replied and said she’d be happy to share some starter.

The next day my mom and sister drove back, met the baker, Vesna and she generously gave them some of her starter to bring home.

Now my sourdough starter collection includes cultures from France, Italy, Morocco, Egypt, South Africa, San Francisco... and now North Macedonia. 🌎🥖

One of my favorite things about bread is how it connects people. No matter where you are in the world, food has a way of bringing strangers together.

Huge thank you to my mom and sister for going on this wild sourdough adventure for me, and to Vesna for her incredible kindness.

Comment COOKIE and I’ll send you the recipe + full step-by-step video 🍪These S’mores Chocolate Chip Sourdough Cookies ar...
05/30/2026

Comment COOKIE and I’ll send you the recipe + full step-by-step video 🍪

These S’mores Chocolate Chip Sourdough Cookies are baked on a buttery graham cracker, loaded with chocolate, packed with marshmallows, and somehow even better than an actual s’more.

They’re gooey.
They’re nostalgic.
They’re the kind of cookie people keep sneaking back into the kitchen for.

And the best part? The dough freezes beautifully, so you can have fresh-baked s’mores cookies all summer long.

Comment COOKIE and I’ll send you the recipe + full step-by-step video 🍪

05/30/2026

🍪 COMMENT “COOKIES” and I’ll send you the recipe!

The only reason I save my sourdough discard is so I can make these.

These Sourdough S’mores Cookies are baked on a buttery graham cracker crust and loaded with graham cracker crumbs, mini marshmallows, and chocolate chips. They’re everything you love about a campfire s’more... but somehow even better.

This recipe is one of the top sellers in my bakery every single summer, and once you taste them, you’ll understand why.

Bonus: the dough freezes beautifully, so you can stash some away and bake fresh cookies all summer long. ☀️🍪

If you own a bakery, put these on your menu. If you don’t own a bakery, prepare for your family to ask for them on repeat.

🍪 COMMENT “COOKIES” and I’ll send you the recipe!

05/29/2026

The shaping method I use when flat loaves are NOT an option. 🍞

This is my burrito fold shaping method combined with head, shoulders, knees, and toes.

You start with the burrito fold, but instead of simply rolling it up, you transition into the head, shoulders, knees, and toes technique. The result? Tons of internal structure and surface tension, giving your dough the support it needs to rise UP ⬆️ instead of spreading OUT. 🥞

Fair warning: this one is a little more advanced. You’ll want to be comfortable handling your dough before giving it a try.

But once you get the hang of it? Tall, beautiful loaves again and again.

05/29/2026

If your sourdough keeps spreading out instead of rising up… this simple trick might be what you’re missing.

It’s called stitching, and it’s one of those small steps that can make a BIG difference in how tall your loaf bakes.

After shaping my dough and letting it rest in the banneton for about 15 minutes, I come back and stitch the seams to create extra surface tension.

That tension helps encourage the dough to rise UP in the oven instead of spreading OUT. Tight shaping + stitching = a taller loaf with better oven spring.

Once you start doing it, you’ll wonder why you ever skipped it.

05/27/2026

This is what properly bulk fermented dough looks like 👀

Light. Puffy. Airy. It should feel like a giant marshmallow when you touch it.

You’ll notice bubbles on the surface and along the sides, and when you gently shake the container, the whole dough should wobble together like one big jiggly cloud ☁️ When you reach in, it should pull away cleanly from the sides — not dense, stiff, or gluey.

For me, one of the biggest signs is volume. I usually let my dough get close to doubling in size before moving on.

I know there are charts and timelines out there, and they can absolutely help as a guide. But my best, tallest, bakery-style loaves happen when I pay attention to the dough itself — not just the clock — and let it fully bulk ferment.

If your dough still feels heavy, tight, or compact, it probably needs more time. That extra patience is what gives you that light, airy crumb and beautiful oven spring.

Because we’re done making flat loaves over here 😌

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Saint George, UT
84770-84771, 84790-84791

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