If you didn't start baking sourdough during the pandemic, it's not too late to get hooked. More bakers than ever are showing off their open-crumbed crusty loaves, giving pet names to their sourdough starters, and swappingbaking wisdomabout how to create complex flavor during fermentation. If you're new to Team Sourdough but eager to get in the game, start withRustic Sourdough Bread(above). It has a crispy crust, a mildly sour flavor, and is practically failproof because of the addition ofyeastfor extra rising insurance. Don't be ashamed by adding yeast to your sourdough — it hasplenty of benefits. Feeling ready for something more flavorful, that doesn't have the safety net of added yeast? Turn to our recipes forNaturally Leavened Sourdough BreadorVermont Sourdough. Both primarily useall-purpose flourwith a bit ofwhole wheatorrye flouradded for extra flavor. These loaves can bebaked with steamor inside apreheated Dutch ovenfor a blistered, shatteringly crisp crust. For bakers looking for a mostly hands-off sourdough,Pain de Campagneis your soulmate recipe. This bread proves that you can make a bakery-quality loaf when you begin withstarter straight from the fridge. And better yet, this recipe is easy to "fit into the cracks of your day," as our resident bread head Martin Philip says in his video demonstratinghow to make this loaf. For those of you who crave the tang of sourdough but can't fathom keeping your ownsourdough starteralive, try using ourInstant Sourdough Flavorin thiseasy, no-knead loafor adding it to your favorite bread recipe. Or easier yet, get right to baking with ourAlaskan Sourdough Bread Mix. All roads lead to a flavorful loaf. Happy bread baking, | 
