Honest timings
Active time, proof windows, and bake times sit right at the top of every recipe, so you can plan a sourdough around your day or slot a tray of cookies into a free afternoon. No surprise overnight rests hidden three steps down.
Butter & Crumb
Bakes worth the flour on your hands
Tested recipes for bakers who want the crust, the crumb, and the confidence to get there. Precise weights, honest timings, and photos that show you exactly what a good dough should look like.
Why bake with us
Recipes built for real ovens
Every bake here is tested more than once and written so it works on a home oven and an ordinary countertop — no proofing boxes, no pastry-school jargon, and no scrolling past a life story before you reach the method.
Weighed, not guessed
Every ingredient is given in grams, with baker's percentages on the yeasted doughs, so your loaf rises the same way ours did. When a specialty flour shows up, we name an easy supermarket swap right beside it.
The visual cues that matter
Numbered steps in plain language, plus photos of what a good windowpane, a properly laminated dough, and a set custard actually look like — so you can bake by feel, not by hope.
Our story
A home oven, not a pastry school
Butter & Crumb began as a stained notebook of formulas passed between friends who were tired of vague cup measures and recipes that never rose the way the photo promised.
We bake the way most people actually bake: on a weekend morning, in a domestic oven that runs a little hot, with a scale and a single stand mixer. That is the whole philosophy here. Every formula on this blog has been made in a normal home kitchen — no deck ovens, no blast chillers, no ingredients you can only buy from a restaurant supplier — and rewritten until a nervous first-time baker could follow it without messaging us at midnight.
We publish two or three new recipes a week: usually one bread or enriched dough, one cake or tart for a celebration, and a quick bake you can pull together after work. Each one is tested at least twice — once by the person who wrote it and once by someone who has never seen it before — so the weights, proof times, and "bake until deeply golden" cues actually hold up in your kitchen too, not just ours.
Everything you read here is free and always will be. If a formula earns a permanent place in your weekend, that is the only thanks we are after. Tie on an apron, weigh out your flour, and let's make something worth the wait.
140+
Tested formulas
2×
Baked before publishing
Fresh from the oven
Latest recipes
Pick a bake, weigh out your flour, and preheat the oven. Tap any card for the full ingredient list, weights, and method.
From the community
Bakers who nailed it on the first try
A few notes from readers who finally got the rise, the crumb, and the crust they were chasing. Swap in your own reviews once you're up and running.
"First sourdough that actually opened up with a real ear. The gram weights and the photo of the finished crumb were the difference — I finally knew what I was aiming for."
Hannah P.
Weekend bread baker
"I'd botched croissants three times before this. The lamination photos and honest chill times got me flaky, layered pastry that shattered the way they should. Worth every minute."
Marcus L.
Aspiring pastry hobbyist
"Made the brown butter cookies for a bake sale and doubled the batch by lunch. Crisp edges, chewy middle, and the timings were spot on in my hot little oven."
Priya S.
Home baker, serial batcher
Good to know
Frequently asked questions
A few things readers ask most often about how the recipes are written and tested.
Baking is chemistry, and a cup of flour can vary by 30 grams depending on how it's scooped — enough to turn a tender cake dense or a dough too slack to shape. Every recipe here is written in grams so your bake matches ours. A basic digital scale costs less than a good cake tin and is the single best upgrade a home baker can make.
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