This is my updated method of baking sourdough. I now use a dutch oven, have reduced the amount of kneading and added in some folding. You need to be more attentive to the dough when it is proving but I think it produces a better loaf and reduces the risk of the dough over proving.Read More
By request, here is my basic bread recipe that will create 1 large loaf or 2 smaller loaves. With a much shorter preparation time this can be made on a Saturday morning ready for brunch if you start early. You can make this recipe from any number of combinations of bread flour as long as it makes up 500g. The picture above was a combination of strong white bread flour, white spelt flour and semolina flour.Read More
This is is my basic sourdough recipe. It can be modified with different types of flour and the addition of nuts, seeds and dried fruit if you are adventurous. I have split it up into sections so it can easily be fitted around a busy working week. I recommend starting on a Friday morning so the bread is ready for baking on a Saturday morning.Read More
I'll let you in on a secret. I have never created my own sourdough starter. We inherited ours from a friend. Once you have one it can last you a lifetime as long as you keep it fed.
It is very easy to make your own. Some add yogurt or milk to get the live cultures going. But you can get going with just flour and water.Read More