Bread
Overnight Focaccia
An 80% hydration dough that does its work in the refrigerator, then bakes into a crisp, oil-fried bottom and an open, custardy crumb.
Test kitchen · Anaheim, California
Cook it once.
Cook it once.
Understand it forever.
Dough & Discover publishes recipes written as formulas, teaches small classes online and in our Anaheim kitchen, and puts the whole method in print. Every number here was tested on home equipment.
3–4×tests per recipe
8–12students per class
1 dayreply time
Overnight Focaccia
Baker's %
12 pieces
- bread flour500 g100%
- water, cool400 g80%
- olive oil30 g6%
- fine sea salt10 g2%
- instant yeast2 g0.4%
- rosemary, chopped8 g1.6%
450°F / 25 min
Intermediate
Three ways to cook with us
Formulas, classes, and the book on your counter
Free to read, paid to learn in person, and printed for the days you want the whole reference in one place.
RECIPES
Written as formulas
Weights in grams, ratios in percentages, and an explanation of what each ingredient is doing. Scale any recipe up or down without redoing the math.
Free to read CLASSESSmall groups, real feedback
Live online courses capped at twelve students, and hands-on Saturday labs at our Anaheim kitchen capped at eight. You cook; we watch and correct.
From $65 E-BOOKSThe reference, printed
Charts, troubleshooting tables, and controlled side-by-side tests, laid out so you can find the answer with flour on your hands.
From $14
From the test kitchen
Recipes we tested this season
Each one made at least three times, with the failures written into the notes rather than quietly deleted.
Bread
Tangzhong Milk Bread Rolls
A cooked flour-and-milk paste holds extra water in the dough, which is why these rolls are still soft on day three instead of day one.
Brown Butter Chocolate Chunk Cookies
Browning the butter and resting the dough overnight are the two steps that separate a good cookie from one people ask you about later.
How a class runs
Ask about dates
Four steps, start to finish
The same shape whether you join us online on a Tuesday evening or in person on a Saturday morning in Anaheim.
Pick a course and enroll
Payment confirms your seat and unlocks the materials list immediately, so you have time to shop before the first session.
Prep with the written brief
Two days ahead you get a short brief: what to buy, what to measure, and what should already be fermenting on your counter.
Cook alongside the instructor
Cameras on both ways for live sessions. You are cooking in real time, not watching a video and hoping you got it right.
Send your results for review
Post a photo of your crumb or your plate in the class thread within two weeks and get written feedback on exactly what to change next time.
Currently enrolling
Cooking classes, online and in Anaheim
Prices include tax and all materials used during the session.
Live online
Fundamentals of Bread
Four sessions from a straight yeasted dough to a naturally leavened loaf, with the reasoning behind every step.
In person
Saturday Sourdough Lab
A hands-on morning in our Anaheim kitchen. You mix, fold, shape, and bake, and leave with a loaf and a jar of mature starter.
On demand
Weeknight Dinners in 40 Minutes
Twelve repeatable dinner structures rather than twelve recipes, so you can cook from what is already in the refrigerator.
Instant download · PDF and EPUB
E-books from the same kitchen
Reference material rather than coffee-table books. Free updates for the life of the edition.
128 pages
The Hydration Handbook
Every bread formula rewritten as a percentage, with a chapter on adjusting water for the flour you can actually buy at a US supermarket.
96 pages
30 Weeknight Dinners
A month of dinners that each fit inside 40 minutes, with shopping lists grouped by store aisle and a swap table for every ingredient.
Cookie Science
What each variable does to a cookie, shown with side-by-side bakes: sugar ratio, fat temperature, flour type, rest time, oven heat.
D&D
Who writes and tests this
An independent test kitchen, not a content farm
Most recipes tell you what to do and stop there. When the loaf comes out flat, you are left guessing which of fifteen steps went wrong. Dough & Discover exists to close that gap: publish the reasoning alongside the instructions, so a cook can diagnose a result instead of repeating a procedure.
- Every recipe made at least three times before it is published
- Tested on a standard home range with supermarket flour, not deck ovens
- Failed versions written into the notes rather than deleted
- Corrections made on the page itself with a visible updated date
- No paid placements — advertising never influences what we recommend
Replace before publishing
Add the name, photo and short biography of the real person who develops your recipes.
Google's helpful-content and E-E-A-T signals weight a named, identifiable author heavily on
recipe and health-adjacent sites.
Social proof
What students say
Testimonials must be real and verifiable. Under the FTC's endorsement rules, invented reviews are an enforcement risk, so this section ships empty on purpose.
Testimonial slot 1
Paste a real quote, the student's first name and last initial, their city, and the class they
took. Ask permission in writing before publishing.
Testimonial slot 2
A specific quote beats a glowing one. "My loaves stopped collapsing after week two" converts
better than "great class!"
Testimonial slot 3
If you have Google Business Profile reviews, link to the profile here so visitors can verify
them independently.
Questions we get weekly
Before you enroll
Do I need special equipment for the online classes?
A digital scale, a large bowl, a bench scraper, and an oven. For the bread courses a Dutch oven or heavy lidded pot helps but is not required; we cover a pan-and-steam alternative.
What happens if I miss a live session?
Every live session is recorded and posted within 24 hours. Recordings stay available to enrolled students for 12 months.
Where do the in-person classes take place?
At our kitchen at 4794 Maple Street, Anaheim, California 92807. Parking is free on site and the room has step-free access.
Can I get a refund?
Yes. Full refund up to seven days before an in-person class, and within 14 days of purchase for on-demand courses if you have completed less than 25% of the lessons. Full terms are in the refund policy at the bottom of this page.
Are recipes measured in cups or grams?
Grams first, with volume equivalents where they are reliable. Baking by weight is the single biggest accuracy improvement most home cooks can make: a cup of flour can vary by 20% depending on how it is scooped.
We reply within one business day
Ask us anything
Class dates, e-book questions, a recipe that did not work, or press. It all comes to the same inbox.
Dough & Discover LLC
- Kitchen
- 4794 Maple Street
Anaheim, California 92807
United States - Phone
- +1 714-280-4348
- hello@doughanddiscover.com
- Hours
- Monday to Friday, 9:00–17:00 Pacific
- Visits
- By appointment only. The kitchen is a working space and is not open to walk-ins.
Accessibility
We aim to meet WCAG 2.1 Level AA: keyboard access throughout, visible focus rings, labelled form fields, and animation disabled when your system requests reduced motion. Our Anaheim kitchen has step-free access and an accessible restroom. If something on this site blocks you, email us and we will fix confirmed barriers within 30 days.
Policies
Last updated 24 July 2026
The legal part, in full
Nothing here is hidden behind a link that does not resolve. Open any section to read the complete text.
Privacy Policy
Who we are
This site is operated by Dough & Discover LLC, a limited liability company based in Anaheim, California. "We" and "us" mean that company; "you" means anyone visiting this site. Postal address: 4794 Maple Street, Anaheim, California 92807, United States. Email: hello@doughanddiscover.com. Phone: +1 714-280-4348.
Information you give us
- Contact form and email. Your name, email address, the topic you select, and whatever you write in the message.
- Class enrollment and e-book purchases. Your name, email address and billing details. Card details are handled by our payment processor and are never stored on our servers.
- Newsletter. Your email address, only if you submit it.
Information collected automatically
Like nearly every website, ours records technical information when you visit: IP address, browser type and version, operating system, referring page, pages viewed, and the time and date of each visit. This is used to understand traffic patterns and keep the site secure. We use analytics software to measure use in aggregate; analytics cookies do not tell us who you are.
Advertising and third-party vendors
This site displays advertising. Third-party vendors, including Google, use cookies to serve ads based on your prior visits to this and other websites. Google's use of advertising cookies enables it and its partners to serve ads to you based on your visit to this site and other sites on the internet.
You can opt out of personalized advertising by visiting Google's Ads Settings at google.com/settings/ads. Third-party vendors and ad networks other than Google may also serve ads here; you can opt out of many of them at optout.aboutads.info or optout.networkadvertising.org. We do not control the cookies these vendors set and we do not receive the personal information they collect. Their practices are governed by their own privacy policies.
How we use your information
- To answer your enquiry or deliver a class or e-book you paid for
- To send the newsletter, if you asked for it
- To measure and improve site performance
- To detect and prevent fraud and abuse
- To meet legal and tax obligations
We do not sell your personal information and we do not share it with third parties for their own marketing purposes.
How long we keep it
Enquiry emails: 24 months. Customer and transaction records: seven years, to satisfy US tax requirements. Newsletter subscriptions: until you unsubscribe. Analytics data: 26 months in aggregate.
Your California privacy rights
If you are a California resident, the California Consumer Privacy Act as amended by the CPRA gives you the right to know what personal information we have collected about you, to request that we delete it, to request that we correct it, and to opt out of its sale or sharing. We do not sell or share personal information as those terms are defined in the CCPA. We will not discriminate against you for exercising any of these rights. To make a request, email us with "Privacy request" in the subject line. We verify identity by replying to the email address on file and respond within 45 days.
If you are in the EEA or UK
Where the GDPR applies, our lawful bases are performance of a contract (delivering a class or e-book), consent (newsletter and non-essential cookies), and legitimate interests (security and aggregate analytics). You have the right to access, rectify, erase, restrict, port and object to processing, and to complain to your supervisory authority.
Children
This site is not directed at children under 13 and we do not knowingly collect personal information from them. If you believe a child has given us information, contact us and we will delete it.
Security and changes
The site is served over HTTPS and payments are processed by PCI-compliant third parties. No method of transmission over the internet is completely secure, and we cannot guarantee absolute security. We may update this policy; the date at the top of this section shows when it last changed.
Terms of Use
Acceptance
By using this website you agree to these terms. If you do not agree, please do not use the site.
What you may do with our content
Recipes, photographs, course materials and e-books on this site are owned by Dough & Discover LLC and protected by United States copyright law.
- You may cook from our recipes, print them for personal use, and share a link to any page.
- You may quote a short extract with clear credit and a working link back.
- You may not republish a recipe in full, on a website, in an app, in print, or as training data for a commercial model, without written permission.
- You may not resell, redistribute or share e-book files or class recordings.
Enrollment and payment
You are responsible for the accuracy of the information you give us at enrollment and for keeping access credentials confidential. Class seats and e-book licenses are for one person and are not transferable without our agreement. Prices are in US dollars and payment is taken at purchase through a third-party processor. We may change prices for future purchases at any time.
Acceptable use
Do not attempt to gain unauthorized access to the site, scrape it at a rate that degrades service for others, upload malicious code, or use the site for anything unlawful.
Third-party links and advertising
This site links to third-party websites and displays third-party advertising. We do not control that content and are not responsible for it. A link is not an endorsement.
Warranties and liability
The site and its content are provided "as is". To the fullest extent permitted by law we disclaim all warranties, express or implied, including merchantability and fitness for a particular purpose. We will not be liable for indirect, incidental or consequential damages arising from your use of this site, and our total liability for any claim is limited to the amount you paid us in the twelve months before the claim arose.
Governing law
These terms are governed by the laws of the State of California without regard to conflict of law rules. Disputes will be heard in the state or federal courts located in Orange County, California.
Disclaimer
General information only
Everything on this site is published for general informational and educational purposes. It is offered in good faith and tested carefully, but we make no warranty that any recipe, technique or figure is complete, current, or suitable for your circumstances.
Food safety is your responsibility
Cooking involves heat, sharp tools, raw ingredients and equipment that can cause injury. You are responsible for handling food safely, cooking proteins to safe internal temperatures, and operating your own equipment correctly. Follow USDA guidance at foodsafety.gov where it differs from anything written here.
Allergies
Check every ingredient label yourself. Manufacturers change formulations without notice and cross-contamination can happen in any kitchen, including ours. If you have a food allergy or intolerance, do not rely on a recipe description alone.
Nutrition figures are estimates
Nutrition information is calculated from standard reference values and is an estimate, not a measurement of the dish you actually make. Substitutions, brand differences and portion size all change the result. Nothing here is medical or dietary advice; speak to a physician or registered dietitian about your own health.
Results vary
Oven calibration, altitude, humidity, flour protein content and pan material all affect outcomes. We test in Anaheim, California, close to sea level. Your kitchen is not our kitchen and we cannot guarantee identical results.
Affiliate and advertising disclosure
This site carries third-party advertising. If we ever earn a commission from a link, that will be stated clearly on the page carrying the link, in line with the Federal Trade Commission's endorsement guides. Commission never affects which products we recommend or what we say about them.
Refund Policy
In-person classes
- More than 7 days before the class date: full refund.
- 3 to 7 days before: 50% refund, or transfer your seat to a future date at no charge.
- Within 72 hours, or no-show: no refund, because ingredients have already been bought and the seat cannot be resold.
If we cancel a class for any reason, you receive a full refund or a seat on the next available date, whichever you prefer.
Live online courses
Full refund if you request it before the second session begins. After that, no refund, since the recordings and materials for the first half have already been delivered.
On-demand video courses
Full refund within 14 days of purchase, provided you have completed less than 25% of the lessons.
E-books
Because e-books are delivered instantly and cannot be returned, sales are final once the download link has been used. If the file is corrupted, will not open, or is not what the product page described, contact us within 14 days and we will replace it or refund you in full.
How to request a refund
Email hello@doughanddiscover.com with your order number and the reason. We acknowledge within one business day and process approved refunds within 5 business days to the original payment method. Your bank may take a further 5 to 10 days to post it.