I’ve been building my sourdough baking skills over the last few years. I love exploring different cookbooks and techniques. With my own kitchen and baking tools, I’ve tried many sourdough recipes online. I’ve had fun creating classic loaves and trying new things.
“Sourdough Every Day: Your Guide to Using Active and Discard Starter for Artisan Bread, Rolls, Pasta, Sweets” by Hannah Dela Cruz caught my attention. I found this cookbook while looking to expand my sourdough collection beyond basic loaves. I wanted to share my honest thoughts with you all. The best cookbooks aren’t always perfect. But they consistently deliver amazing results.
I decided to feature this book and my experience with it here on the blog. I’ve been working through this cookbook for a while. I’ve tested recipes and learned what works (and what doesn’t). I wanted to share my honest thoughts with you all. This review mixes book review, recipe review, and my own baking experience. I hope it starts fun conversations about sourdough baking and cookbooks.
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A cookbook isn’t judged by its perfection—it’s judged by the results it delivers. Sometimes the best recipes are the ones that challenge you to grow as a baker.
Experienced Home Baker
The Honest Truth About This Cookbook
Let me start with what you need to know: this isn’t a beginner-friendly book. The instructions can be a bit unclear at times. The recipe collection is small compared to other sourdough cookbooks. But here’s the thing—every single recipe I’ve tried from this book has been an absolute 10/10. The flavors are spot-on. The ingredient ratios are perfect. The results speak for themselves.
If you’re comfortable with sourdough baking and willing to solve problems along the way, this cookbook will become one of your most valued resources. I know this isn’t standard blog content. I’m not sure how this review will turn out. But with reading cookbooks and baking, half the fun is diving in to see where you go. I hope this review connects with some of you. If it doesn’t, I hope you enjoy the change in your sourdough reading.
Recipes I’ve Tested (And My Honest Thoughts)
I’ve been working my way through this cookbook. I wanted to share my experiences with the recipes I’ve tried so far. I won’t be sharing Hannah Dela Cruz’s “secrets” on how to use ingredients. That doesn’t feel right to me. It’s also not important for this review. I will talk about the ingredients throughout my discussions. I’ll share what worked for me.
Beginner’s Sourdough Bread
The Ironic Truth: This recipe labeled “Beginner’s Sourdough Bread” was actually the trickiest loaf I’ve made from this book. I’ve made filled loaves before! Don’t let the name fool you. The technique is a bit more involved than you might expect. But the results are worth it. If you’re new to sourdough, I’d recommend starting with a few other recipes first to build your confidence.
Pro Tip: Take your time with the shaping and proofing stages. The timing is crucial here.
Focaccia Di Recco
My Verdict: This is absolutely incredible. It’s so unique and unlike any focaccia I’ve ever made or tasted. The technique creates these delicate layers that are just magical.
My Recommendation: Add some prosciutto on top for extra flavor. Trust me on this one. It takes an already amazing recipe and elevates it to restaurant-quality.
Manchego Spelt Crackers
The Challenge: These crackers are definitely challenging to get right, but they’re worth every attempt. The flavor combination is perfection.
My Secret: Make them thinner than you think you need to. Seriously, go thinner than what feels right. This is the key to getting that satisfying crunch and snap. If they’re too thick, they’ll be more biscuit-like. That isn’t what you’re going for here.
Cream Cheese Biscuits
The Texture: These are so fluffy and flaky, they’re like little clouds of buttery perfection. But there’s a catch.
Important Note: Bake them until they’re very golden. Almost darker than you think they should be. If you don’t, the center will be doughy. You’ll miss out on that perfect texture throughout.
Zucchini Bread
The Moisture: This is the most moist zucchini bread I’ve ever made. The walnuts add a wonderful texture. It balances perfectly with the tender crumb. It’s become a staple in my baking rotation.
Mixed Berry Galette
My Favorite Recipe: This is hands down my favorite recipe in the entire book. There’s something about the combination of flavors and the rustic, free-form presentation that just works.
My Modifications:
- I used extra blackberries and raspberries instead of blueberries (personal preference—use what you love!)
- Important: Dry your berries thoroughly after rinsing. Or strain out extra liquid before adding the filling to the crust. Otherwise, you’ll get quite a bit of filling leakage before and during baking. This is a lesson I learned the hard way!
- Instead of cookie crumbs, I added some ground almonds with sugar at the bottom of the crust, and it turned out beautifully.
One Important Thing to Know
Timing is Everything: Most of these recipes took longer to bake than the recipe suggested. This is coming from someone whose gas oven usually runs pretty hot. Things typically cook faster than expected in my oven.
My Advice: Use the suggested baking times as a starting point. But trust your instincts (and your eyes). The visual cues help a lot. Look for golden brown color. Look for proper rise. Listen for that hollow sound when you tap the bottom. These are your best friends here.
What Makes This Book Special
This cookbook has some limitations. The instructions can be unclear. The recipe count is small. But it has something many others don’t: consistently perfect results. The flavors are balanced well. The ingredient ratios are spot-on. When you get it right, each recipe produces something truly special.
The book requires some experience and patience. If you’re willing to invest that time, you’ll get some of the best sourdough recipes out there.
Who Should Buy This Book?
Perfect For:
- Intermediate to advanced sourdough bakers
- Anyone comfortable adjusting recipes and troubleshooting
- Bakers looking for unique, restaurant-quality recipes
- People who want to use both active starter and discard in creative ways
Maybe Not For:
- Complete beginners to sourdough baking
- Those who want step-by-step, hand-holding instructions
- Bakers who prefer large recipe collections
Final Thoughts
“Sourdough Every Day” isn’t the most polished cookbook I own. But it’s one of the most reliable. Every recipe I’ve tried has been a winner once I figured out the nuances. The flavors and techniques in this book have elevated my sourdough game significantly.
If you’re ready to take your sourdough baking to the next level, this cookbook is worth adding to your collection. You should be comfortable with some experimentation. Be prepared to adjust timing. Read between the lines of the instructions. Trust your baking instincts.
The bottom line? This book delivers incredible results, but it asks you to meet it halfway. And honestly, that’s part of what makes it so rewarding.
Ready to Try It?
If you want more information on “Sourdough Every Day” or Hannah Dela Cruz, visit her website and blog. It has lots of baking information and additional recipes. Or check it out on Amazon here.
Have you tried any recipes from this book? I’d love to hear about your experiences in the comments below! What recipes worked best for you? Any modifications you’d recommend?
This review is based on personal testing of multiple recipes from the cookbook. Your experience may vary based on your baking experience, equipment, and personal preferences. Always check current prices on Amazon before purchasing.
I can’t wait to try the Manchego spelt crackers… mouth watering! 🤩