Bake from Scratch

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Bake from Scratch • SEPTEMBER | OCTOBER 2026 VOLUME 12 | ISSUE 5

from the editor

Shelf Worthy • Whether you’re craving classic comfort or unexpected flavor combinations, these four new baking books deliver inspiration on every page

Bread-Baking Essentials • It’s the Bake from Scratch Bread Issue—and there’s one thing we know for sure: The right ingredients, innovative tools, and a little know-how can make all the difference. These essentials help you create consistently delicious loaves from start to finish.

COOKIE OF THE MONTH CLUB • Breakfast flavors don’t always belong in a mug. These chai- and espresso-inspired cookies bring your favorite morning café order straight to the cookie jar.

Pumpkin CRÈME BRÛLÉE

IT’S BREAD SEASON

perfect pairing

It’s Time to Bake

MAKE IT SOURDOUGH • With a little math and a lot of patience, almost any yeasted recipe becomes yours to reinvent

APPLE PIE • Centuries of baking and tradition meet inside a piecrust

The Three MILKS • I grew up thinking of sweetened condensed milk, evaporated milk, and dry milk powder as the kind of ingredients an earlier generation of home cooks used. I was wrong. All this time, I had been walking past the three best-kept secrets in the baking aisle.

PRINCESS CAKE

super STARTERS • Your sourdough starter can do so much more than make a boule. We’ve reworked some of our favorite recipes to use fresh starter in place of yeast, preserving the flavors and textures you love while taking your sourdough baking beyond the boule.

DAILY PROOF • How a 21st-birthday cheesecake in a rehab facility, a six-day king cake hustle, and one stubborn refusal to cook for anybody else turned Martha Gilreath into the pastry chef behind New Orleans’ beloved Nolita Bakery

WHAT TO BAKE ON A STEEL (Spoiler: It Isn’t Just Pizza) • A baking steel does more than make exceptional pizza. Its ability to heat quickly and retain that heat transforms everything from blistered naan to flaky-bottomed pie.

Bake Anything

Flake It ’til You Make It • That cinnamon roll? Biscuit dough. The pull-apart loaf? Also biscuit dough. Here are five recipes that take biscuit dough gloriously off-script.

pompeii bread

PUMPKIN Date LOAF

recipe index

brand standards

Sourdough Discard: My Favorite Bread Dough Enhancer