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Sourdough Recipes

Gluten-free Sourdough Loaf
(gluten free)

This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.

Added by: David Milburn | Tags: Bread, Sourdough, Gluten Free

Don’t despair sourdough

Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!

Added by: Elissa Palser | Tags: Bread, Sourdough

Country Sourdough Loaf

This is a simple sourdough loaf using Shipton Mill No 4 flour and a small percentage of organic wholemeal. I use light rye flour for my starter and the leaven is made with No 4 flour. I start the leaven in the morning and the loaf around 3 o’clock in the afternoon. At around eight o’clock it is ready to go in the fridge over night. I bake the loaf straight from the fridge in a Dutch oven which has been in the AGA overnight. Its a really delicious uncomplicated loaf with a nice brown crust - thats the best bit.

Added by: Linda Benham | Tags: Bread, Sourdough

Second-Chance Sourdough

Looking to use your sourdough discard? Here's a great way to give leftover or inactive levain a second chance! In this recipe, your discard will contribute flavour in the easy, same-day bread.

Added by: sittidav | Tags: Bread, Sourdough

40% Wholemeal Sourdough

Rye based starter and a little Spelt make for an extremely tasty loaf. Quantities given makes 2 loaves (or 1 very big one!). This is adapted from Foodgeek's 'Basic' recipe on Youtube to have a much higher wholemeal content. You can use any starter (though this may alter the balance slightly), and increase or decrease the spelt content (even leave it out if you don't have any, just use the same additional amount of WM).

Added by: Steve Hall | Tags: Wholemeal, Bread, Sourdough

Semolina Sourdough Bread Recipe

This recipe is for delightful Semolina Sourdough Bread containing Sesame and Nigella Seeds and having a lovely nutty flavour with soft texture. It is delicious drizzled with olive oil and is a favourite in our house.

Added by: Peter Sheldrick | Tags: Bread, Sourdough, Semolina

Zero Waste Sourdough Starter

Are you using traditional sourdough starter methods, but fed up with the waste of throwing 50% of your starter away pre-feeding or trying to avoid any waste by coming up with recipes to use the spare? Well, here’s another solution - zero waste sourdough starter.

Added by: Jude S | Tags: Bread, Sourdough, Starter

75/25 white/wholemeal split sour dough loaf

This was adopted from a recipe I found on youtube, but I just tweaked it myself, its 75% White Spelt Shipton Mill, with 25% wholemeal Shipton Mill stone ground flour. 73% Hydration with extra sesame seeds and some mixed seeds. Its a perfect loaf with great flavour and taste, the seeds work nicely too.

Added by: Harvey Scriven | Tags: Wholemeal, Bread, Sourdough

Sourdough with toasted fennel seeds

A yummy caramelly sourdough with an added fresh aroma and flavour from the fennel. Great for sandwiches. I even like it with jam. You can do this without the fennel and it's still delicious. The method uses a Kenwood Chef. It makes two loaves with 900g total flour - a good size for a Kenwood Chef to cope with. This takes 50 hours over three days. My times assume you're free during the day, but you could adjust them to fit your schedule

Added by: David Heath-Whyte | Tags: Bread, Sourdough

Sourdough Scones

Soft, fluffy, beautiful sourdough scones. This will easily become your go to scone recipe!

Added by: Steven Rosam | Tags: Sourdough, Scones

Exquisite sourdough bread

Bread dough 60 grams organic extra coarse wholewheat starter 300 grams water, tepid (75°F) 300 grams organic white stoneground flour 45 grams organic light malthouse flour 45 grams organic wholemeal spelt 8 grams fine sea salt

Added by: Joao Martins | Tags: Bread, Sourdough

Sourdough Hot Cross Buns

These sourdough hot cross buns are soft and incredibly fluffy. They’re perfectly spiced, not too sweet, and enjoyed by all- especially the kids!

Added by: Martin Cekel | Tags: Bread, Buns, Sourdough

Spelt and Pumpkin Seed Sourdough

Organic Wheat and Spelt flours produce a light and easily digestible sourdough, the addtion of pumpkin seeds adds flavour, health benefits and texture to a stunning boule.

Added by: STACEY SAFFER | Tags: Bread, Seeds, Sourdough

Cinnamon and Raisin Sourdough

Decided it was time to start experimenting with mix-ins and I'm so glad I did! An absolutely gorgeous loaf although a struggle to not just eat it all in one sitting!

Added by: jackblackmore | Tags: Bread, Sourdough

Spelt sourdough pizza

An easy and delicious pizza base that tastes great with any toping you like. Needs few hours to prove so it's best to prepare the dough in the morning.

Added by: Jolanta Rozga | Tags: Sourdough, Spelt, Pizza

Lockdown Sourdough

This is my Lockdown sourdough recipe that i have perfected over the past year and now keep the bread bin stocked with afresh loaf or 2 every week.

Added by: Rob Gathercole | Tags: Bread, Sourdough

Wholemeal Sourdough

This is my 24hr wholemeal sourdough recipe using Shipton Mill bread flour. It tastes a lot better than shop bought, although I may be biased.

Added by: Petethebaker | Tags: Wholemeal, Bread, Sourdough

Charlotte's Sourdough

Our favourite Sourdough Bread, warmly recommended by our 2 years old daughter Charlotte who loves it the most with butter

Added by: Doris Heinrich | Tags: Bread, Sourdough

All-Purpose Sourdough
(Lazy Version)

Since the lock-down summer of 2020, all of the bread which we eat has been home-baked. Our sourdough workflow has evolved as we have gained more experience. We have tried to keep it quite straightforward. We use our starter straight from the fridge and make: • flatbread; • loaves in loaf tins; • bread rolls; • baguettes; • pizza; • a large loaf in a Dutch oven. All of the above can be made from the same sourdough. This "lazy version" sourdough does not get kneaded and neither do we perform folds and turns. The sourdough matures nicely in the fridge. It is still useable after 3-4 days, but the taste gets more sour as time elapses.

Added by: John Fraser Williams | Tags: Bread, Sourdough

Spicy prune and cacao sourdough

This has become my regular treat, since my expanding waistline persuaded me to stop making cakes and biscuits. Its complexity of flavours make a good substitute for a sugar hit. As a malty flavour fan, I use plum porter as the liquid in this recipe, which uses light malthouse flour - although this may be too much for some palates - feel free to substitute water for any proportion of porter in the recipe.

Added by: Natasha Goggin | Tags: Bread, Sourdough, Spices, Chocolate

Beetroot Sourdough Cob

A gorgeous light pink, tangy sourdough cob loaf - ideal for using wrinkled old beets to make a stunning dinner table centrepiece !

Added by: cobweaver | Tags: Bread, Rye, Sourdough

1kg Malted Rye Semi-Sour

Delicious overnight sourdough using a mixture of malted flours to enhance the flavour and texture, with a pinch of instant yeast to help the loaf spring and not be too sour

Added by: Tom Wrobel | Tags: Bread, Rye, Malt, Sourdough

Sourdough Focaccia

Put your sourdough starter to the test with your own homemade Sourdough Focaccia. If you've made sourdough breads in the past, this recipe is a walk in the park.

Added by: Julius Fiedler | Tags: Bread, Sourdough, Focaccia

Flavoursome Sourdough, White with Malted Wheat and Light Rye Recipe

When COVID lock down started, I started making more and more bread, giving most to my neighbors in our hamlet. I was making several loaves every day, experimenting with different recipes, some from books and then as I got more adventurous and made my own up. This recipe is the most popular one and I am constantly asked to make more, it uses three Shipton flours. The recipe makes two large loaves

Added by: John Tankard | Tags: Bread, Rye, Malt, Sourdough

Beer Sourdough recipe

Basic sourdough recipe but replace half the water with your favourite beer for a lovely hoppy flavour note..adding some honey gives an extra dimension!

Added by: stevej | Tags: Bread, Sourdough, Beer

Super sourdough

Foolproof, delicious and easy sourdough recipe - if you're home all day! (needs a sourdough starter)

Added by: James Royston | Tags: Bread, Sourdough

Sourdough Crackers

What a great way to use up sourdough discard! Pairing options are practically endless and with no nasty oils these crackers are a refreshing crunchy delight from store bought ones.

Added by: Steven Rosam | Tags: Sourdough, Biscuits

Seeded Sourdough Biscuits

After making sourdough bread there is always some starter and leaven left over. I use up this excess by making these wafer-thin seeded crackers – perfect with cheese!

Added by: Jane Pinn | Tags: Seeds, Sourdough, Biscuits

Sourdough Pumpkin Loaf Bread

Brioche style enriched dough and pumpkin puree baked into a classic bread loaf. Easy to make with minimal hands on time. Amazing still slightly warm with butter, perfect to accompany warming autumn soups, but also great for a special Sunday breakfast treat toasted with chocolate spread or honey. Can also be made into individual rolls.

Added by: Kristina Laubscher | Tags: Bread, Sourdough, Savouries

Date & Treacle Sourdough

This sourdough recipe combines 3 different flour types along with date syrup and treacle. It produces a really flavoursome and rich bread great for everything. It's somewhere between a traditional dark rye and a wholemeal sourdough.

Added by: Neil Glover | Tags: Bread, Sourdough, fruit, Maslin

Roasted Chestnut Spelt Sourdough

This is a wonderful loaf to bake after scavenging for chestnuts on a nice autumn forest walk. The longer fermentation that sourdough allows the chestnuts to impart a bit more flavour on the final bread. The chestnuts work really well with the nutty flavour of Spelt, while the strong white flour gives it the necessary strength.

Added by: Tjerk Gutteling | Tags: Bread, Sourdough, Nuts

Pumpkin sourdough

Amazing bread perfect for wet autumn days. Full of healthy stuff such as pumpkin puree and lots of seeds. The dough it fairly hydrated and more suitable for semi to experienced bakers. (But if you are a beginner and want to try it anyway just google few videos 'how to shape high hydration dough' and GO FOR IT!)

Added by: Calum Nicoll | Tags: Bread, Sourdough, Savouries

Sourdough South African Seed Bread

This heavily seeded bread is particularly good toasted, and the high seed content gives it a very low glycaemic index (GI) - it has become my staple bread recipe. It is adapted from a recipe in Anthony Worrall Thompson's 'GI Diet'. It is very quick to make and only requires a single rising, in the tins. This bread always has a fairly flat top, although including a tray of boiling water in the oven during the bake helps it to rise a bit more during cooking.

Added by: djktrumpet | Tags: Bread, Seeds, Sourdough

Dutch style bread
('bruin brood') with malted rye and seeds

Dutch brown bread is characterized by a soft crumb and a thin crispy crust. This version is based on sour-dough with fibres from wheat germ, bran and seeds. The slow fermentation serves to bring out the flavours of the flour and neutralizes the phytic acid allowing for more healthy nutrients. The malted rye enriches the dough by stimulating the fermentation and adds sweetness as well as a nice brown colour to the bread.

Added by: Ole Jensen | Tags: Bread, Sourdough

German rustic country loaf

My grandmother's favourite all day breakfast bread. The mixture of sourdough and yeast is brilliant - creating a great tasking slightly fluffy.

Added by: Marion Potschin-Young | Tags: Bread, Sourdough

Overnight Sourdough

This basic recipe works well with a bunch off different flours. Putting the dough in the fridge overnight means it can prove steadily, and fits well with work schedules.

Added by: elk | Tags: Bread, Sourdough

Seeded rye bread - “Vollkornbrot”

This is a recipe for a German style seeded rye bread – known as “Vollkornbrot”. It’s not labour-intensive to make, but it does take a while and you certainly won’t have something fresh out of the oven in a couple of hours. It’s well worth the wait though - packed with seeds which give it a rich nutty taste and texture, it keeps well for several days after baking and the flavour is amazing!

Added by: harrisonland | Tags: Bread, Rye, Malt, Seeds, Sourdough

No-knead sourdough rye with everything

A wonderful tasting rule-breaking rye loaf which I reckon you could live on for months. Brilliant for open sandwiches but just great on its own too. Feel free to vary the ingredients - it's dead easy to make and reliably gets oohs and aahs from your friends and family.

Added by: NickyF | Tags: Bread, Malt, Seeds, Sourdough

Jude's Favourite Sunflower Seed Sourdough

This is my favourite 'go to' bread. Bulk up your Starter & give it a go, you won't be disappointed. The high hydration and the method of cooking results in a lovely soft loaf with enough crustiness to be absolutely wonderful.

Added by: Judith Ryder | Tags: Bread, Malt, Sourdough

Sourdough Pizza

A wonderful and easy sourdough pizza recipe. Whether you like it neapolitan style or american style this dough is beautiful.

Added by: Steven Rosam | Tags: Sourdough, Pizza

My sourdough

A very simple organic sourdough that you can add seeds to if you want to add interest

Added by: samantha Barfoot | Tags: Bread, White, Sourdough

Easy Sourdough Boule

A simple sourdough that I've developed since starting the sourdough journey in March when lockdown started - I'm hooked now & wanted to share this recipe back in return for all the help I've found on this site & also for the wonderful flours Shipton Mill provide

Added by: Ian Makinson | Tags: Bread, Sourdough

Deelishus sourdough

Having tried lots of different flour mixes for sourdough, here's my current favourite

Added by: deelishus_catering | Tags: Sourdough

Spelt and Wheat Sourdough Bread

Baking sourdough bread is what I do to brighten up my day. Having said that, it has also given me numerous headaches in the past. I’ve eaten (and thrown away) many very bad sourdough loaves in that time to finally come to a stage that I prefer my amateur and handmade bread than any other one from the bakery. Please read the whole recipe before to understand the method. Please visit my blog, where I share other recipes: clemandkaro.com

Added by: Karolina Listos | Tags: Bread, Sourdough, Spelt, Maslin

Easy Sourdough

Simple sourdough recipe which doesn’t need kneading and ready for lunchtime

Added by: Russell McSporran | Tags: Bread, Sourdough

Granary Sourdough
(airing cupboard fermentation)

My first attempt at this recipe used just Light Malthouse flour, which made delicious bread, but with such a strong flavour that it overpowered everything it accompanied. I've added in wholemeal flour to make it a bit mellower and a little rice flour to help give a drier crumb. If you don't have rice flour, just use wholemeal flour instead. I've been making this for a few weeks now and this is my current favourite: a soft, open crumb and a big flavour, but not overpowering. It works well either toasted with jam or for savoury sandwiches. The airing cupboard gives the doughs a narrow temperature range, draught free: I prefer this to the kitchen worktop.

Added by: fourjays | Tags: Bread, Malt, Sourdough

Einkorn and Spelt Sourdough

Baked in a Pyrex casserole, this is a simple recipe with minimum ingredients which produces a slightly dense bread, but with a satisfyingly rich and unique flavour and a subtle crunch. Best enjoyed fresh.

Added by: Laureano Lopez | Tags: Bread, Sourdough, Spelt, Einkorn

Experimental Fig Sourdough

This is my version of Fig and Pumpkin seed Sourdough bread. I thought it may be nice to try something with a bit of a twist and see what happened. I'm fairly new to sourdough baking, but I'm hooked and like to try different things. I hope you enjoy my recipe

Added by: Theoreillys67 | Tags: Bread, Sourdough, fruit

Simple sourdough

This recipe is taken from a Couronne Bordelaise recipe, and simplified for ease of use. Makes a delicious white sourdough loaf, or can even be used for tasty rolls.

Added by: Sarah Olaleye | Tags: Bread, Sourdough

Spelt Sourdough

A gorgeous Spelt Sourdough recipe that will give you a nutty, crusty and fluffy sourdough with very little stress, easily fitting into a relaxing day spent around the house.

Added by: James Grant | Tags: Bread, Sourdough, Spelt

Gluten-free Sourdough Baguettes
(gluten free)

These baguettes are delicious on the day they are baked, a good crispy crust and moist crumb inside, great for sandwiches. I use a brown rice flour based sourdough starter which I keep in the fridge and refresh twice a week. There are plenty of websites which describe how to make this type of starter. This recipe also includes a little teff flour for extra flavour, but if this isn't available then increase the quantities of the other flours accordingly.

Added by: David Milburn | Tags: Bread, Sourdough, Gluten Free, Baguette

Seeded White Sourdough with airing cupboard fermentation

This recipe produces a sesame sourdough with an airy crumb and a good crust. The loaf has a subtle sour tang and a big sesame flavour and is very moreish! This sourdough uses the airing cupboard for a speedy fermentation, the warmer temperature decreases fermentation time and increases the production of acid. The dough is proved in the fridge overnight to give it a better oven spring next morning. The schedule assumes a Final Dough Temperature of 26-27C, I adjust my water temperature to get the dough in this range to match the ambient temperature of my airing cupboard (which fluctuates between 25-28C). The dough works fine outside these temperatures, but the timings might lengthen.

Added by: fourjays | Tags: Bread, White, Sourdough

Walnut Sourdough

This is an overnight ferment studded with walnut, at 75% hydration so easy enough to handle but still wet enough for moist, open crumb. You must have a ripe, happy starter that at least doubles reliably. Your workspace need to not stray too far from 26.5c, otherwise you'll need to make adjustments to the fermentation time. Everything is done by hand, no kneading required!

Added by: jennyc | Tags: Bread, Sourdough, Nuts

Risborough Sourdough Sandwich Loaf

A light & airy bread with a nice chewey crust, made from Shipton Mills incredible Number 4 flour & 'Tina' my Sourdough starter which feeds off the natural yeasts from the Chilterns air in Princes Risborough Buckinghamshire. Great as it is naked or dipped into Chiltern Press Extra Virgin Cold Pressed Rapeseed oil or any which way you like. I normally would use a banneton for this but I thought I'd try shipton's wooden baskets & liners & it didn't disappoint. I based this recipe round the Shipton Mill sourdough recipe.

Added by: Martin Luke Pomfret | Tags: Bread, Sourdough, Sandwich

Sourdough Pizza

Authentic tasting pizza that's well worth the wait.. Make the dough at least 24 hours you plan to cook.. The longer you leave it the better the flavour..

Added by: Martin Luke Pomfret | Tags: Sourdough, Pizza

Malted Sourdough

A simple sourdough bread, made in a loaf tin, with delicious malted flour, works perfect every time, and I'm no expert !

Added by: Pawelski | Tags: Bread, Malt, Sourdough

Isolation Sourdough Loaf

Inspired by my time in isolation, I started a sourdough culture called Corona Carl! This is the recipe I use with his leavening power, hope someone finds it delicious :)

Added by: dlh1992 | Tags: Bread, Sourdough

Sourdough crumpets

Recipe for some delicious sourdough crumpets to save you from throwing away your starter when refreshing it.

Added by: Lewis Peters | Tags: Sourdough, Crumpets

Bolo do caco

I have been to Madeira several times and fell in love with this delicious bread. Bolo do caco is a traditional bread only produced on the islands of Madeira and is made of sweet potato, preferable the type they grow in Madeira. However you can take the normal sweet potato found in the supermarket. 'Bolo' means bread and 'caco' refers to the slab of stone that the bread is baked on. These breads are not baked in an oven but in a frying pan. They are typically served with butter and garlic.

Added by: Helge Gad | Tags: Bread, Rye, Sourdough

White Wholemeal Bread

A delicious and light wholemeal bread that keeps well. It's made using yeast and overnight proofing. It goes well with a variety of toppings or just butter. It's flavour develops for a couple of days after baking.

Added by: Matthias Hambach | Tags: Wholemeal, Bread, Sourdough

Mary’s 1kg Sourdough Loaf

Tried and tested after following the many different options online - this works really well for me as a way to maximise taste and texture and minimise mess at home.

Added by: Mary Gledhill | Tags: Bread, Sourdough

Enriched Sourdough Plait

Slightly sweetened softer sourdough bread. It is delicious at any time of day just with butter. Add jam and it is almost a brioche. Slices beautifully for sandwiches. If any is left it makes a wonderful bread & butter pudding.

Added by: Baker Ros | Tags: Bread, Sourdough

Sourdough Starter Crackers

As many people have during this lockdown, we began to make sourdough bread but, as any sourdough baker will know, there is a lot of spare starter. We have been trying to find a delicious cracker recipe for ages and it turns out that all we needed was some sourdough starter. It's a great recipe to have to hand and easy to remember too!

Added by: Joanna Patterson-Cross | Tags: Sourdough, Biscuits, Cheese, Crackers

Sourdough for starters

I've just started baking sourdough. I cast around for information and stumbled upon Jack Sturgess who has a pretty good web site and specifically a start to finish page and video for sourdough. This is based on Jack's beginners method and is producing pretty good results that I'm really pleased with. Next steps I'll start experimenting with maybe different flours in my starter and dough. Enjoy.

Added by: daipie | Tags: Bread, Sourdough

Rustic White Sourdough

This is an over night proved loaf that is full of flavour, soft and chewy on the inside with a crunchy crust. Perfect for sandwiches or having with soup.

Added by: Richard Bailey | Tags: Bread, Sourdough, Maslin

Sourdough bread

Sometime the art bread is not a best eatable bread just good looking. I am proud of my breads, they are lovely looking and have a fantastic taste.

Added by: Tunde Rozsa | Tags: Bread, Sourdough, Maslin

Sourdough boule

I have added poppy seeds, but you could add what ever you like. Sultanas, dried cranberries, cheese!?

Added by: Andrew Wilkinson | Tags: Bread, Sourdough

Kate's 50/50 sourdough

Kate is our sailing boat. This tasty, filling bread is our staple on voyages to the Outer Hebrides and beyond. It's also our favourite at home.

Added by: Skipperdave | Tags: Bread, Sourdough, Maslin

White wheat sourdough bread

A pure white wheat loaf made with white wheat sourdough. Very simple recipe although it will need more time for the sourdough starter and the dough to grow compared to rye.

Added by: Michel Osca | Tags: Bread, White, Sourdough

Sourdough Loaf

Excellent results every time, folded method of making a sourdough loaf. Delicious, light and not too sour.

Added by: SallyB | Tags: Bread, Sourdough

Gluten-free Sourdough Bread

I have been making sourdough bread with pure spelt and pure rye for years, but I've discovered you can make an unexpectedly tasty sourdough bread with Shipton Mill's gluten-free bread flour.

Added by: Anthony Fitzsimmons | Tags: Bread, Sourdough, Gluten Free

Shipton seeded sourdough

A delicious mix of 25% Shiptons Wholemeal Strong Flour and 75% Seeded White. This is an ideal recipe to learn the basics of making sourdough bread. But remember it really all is dependent upon a starter that is just ready for making the loaf. This is the most important thing. It will be ready between 4-10hrs after feeding it. It will have doubled in size, and will have bubbles of different sizes. If in doubt do the float test. Carefully put a teaspoon of starter on the surface of a glass of water. If ready it will float. My starter dough is a wholemeal starter from the Handmade Bakery in Slaithwaite, West Yorkshire. They are very kind and happy to share.

Added by: Diane Green | Tags: Bread, Seeds, Sourdough

Sourdough Rolls

These rolls have the softness of traditional soft batch rolls with the tangy flavour of sourdough. Perfect for lunch and also make a great alternative to a brioche burger bun!

Added by: Ben Wanless | Tags: Bread, Sourdough, Rolls

Country sourdough

A mix of organic white, wholemeal and fig/spelt and pumpkinseed, produces a moist light, long lasting country bread and fabulous toast.

Added by: beverley Garrett | Tags: Bread, Sourdough, Maslin

Organic White Sourdough

This is a very simple white sourdough using my wholemeal rye starter, a good all round basic loaf, requires no kneading and is beginner friendly even at just over 70% hydration

Added by: Rob on the Allotment | Tags: Bread, White, Sourdough

Hot steaming sourdough

Sunday morning treat of freshly baked country sourdough loaf inspired by Tartine using Shipton Mill and a starter that originated in San Fransisco and got to us via Coomeshead farm bread making workshop ... we haven’t brought bread for over 5 years ...

Added by: Terry Hembrow | Tags: Bread, White, Sourdough

Wholemeal enriched with rye and boosted by a sourdough starter

Whilst making wholemeal loaves I have been experimenting with adding a couple of ladles of wheat sourdough starter to the mix, along with the usual dried active yeast. The sourdough starter enhances the flavour and helps things to rise a bit more. Adding the sourdough starter adds a bit of extra water to the recipe and so this version has added 100 grams of Dark Rye Flour to absorb that extra water and to add to the flavour. The addition of 100 grams of seeded white flour also helps lighten the texture. The following recipe aims to produce two moist and tasty loaves.

Added by: Peter Stevenson | Tags: Wholemeal, Bread, Sourdough

Wholemeal sourdough bread with millet seed

Millet seed isn’t just for the birds, it also makes a delicious addition to sourdough wholemeal bread. My grandchildren love this bread as it breaks easily into pieces that they can snack on while waiting for dinner! It goes well with cheese and olives, and the millet seeds add a bit of a crunch to the texture. Sourdough starter is so good for flavour and the slow fermentation helps to break down gluten, so it’s great for those with gluten sensitivity. I love to use the more traditional varieties of wheat flour to make this bread as the nutritional value is enhanced as well as great flavour. Sometimes I substitute about 20% of the wheat flour with spelt or rye. It’s a bit more crumbly but my family love it with cheese. I use the sour dough starter in my bread maker, and check on the consistency as the dough is mixing. I always add some dried yeast as it gives a better rise in the bread maker, but if making by hand then I just use the sour dough starter for the rise.

Added by: Rachel Verheul | Tags: Wholemeal, Bread, Seeds, Sourdough

Finnish sour rye bread

Traditional Finnish sour rye bread is made with 100% dark rye flour. I have added a little wholemeal spelt flour to this recipe, which appears to help with the rise, without compromising the lovely rye flavour.

Added by: Barry MacNamara | Tags: Bread, Rye, Sourdough

Super Seeded Organic White & Barley Sourdough

A delicious combination of Shipton flours and seeds. This sourdough loaf is a blend of 90% Shipton Traditional Organic White Flour and 10% Barley Flour. It also has Shipton's 5 seed blend. The seeds add a toasty crunch and the combination of flours make a fabulous soft-ish crumb. It really is delicious. The dough was retarded overnight in the fridge. This is one of the loaves I teach at Learn Sourdough www.learnsourdough.co.uk

Added by: Learn Sourdough | Tags: Bread, Sourdough, Barley

Sourdough Multi-seed 100% Rye Bread

This is a lovely, rich flavoured bread. I adapted two excellent recipes to develop the recipe - one from the internet (link:https://www.seitanismymotor.com/2010/02/100-percent-rye-bread/ ) and the other from "The Extra Virgin Kitchen" by Susan Jane White. It has a more open texture than is usual for a 100% rye bread. It keeps well, and I think the flavour improves with keeping. Toasting it lightly brings out the flavour and it goes well with soft cheese, air dried ham or smoked salmon. My sourdough starter is 5 years old and is yeasty, not particularly sour-smelling. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. I find feeding the starter the day before using it, and keeping it at room temperature for several hours on the day, makes the bread lighter. This quantity of ingredients makes 2x1kg(2lb) loaves - I halve them and freeze. Have a go, experiment and enjoy!

Added by: Meher Pocha | Tags: Bread, Seeds, Sourdough

Khorasan Sourdough

This loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.

Added by: fourjays | Tags: Bread, Sourdough, Khorasan

Scrumptious crumpets

Beautifully light and fluffy sourdough crumpets..made with the discarded starter. What's not to like! You will need poaching rings for this recipe.and a flat griddle plate or heavy bottomed frying pan.

Added by: Tina Ingamells | Tags: Sourdough, Crumpets

Sourdough Pizza

This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it

Added by: anazigo | Tags: Bread, Sourdough, Pizza

Pain de Campagne

A tasty rustic farm house loaf with an overnight prove that uses both yeast and sourdough starter. Recipe can be doubled to make 4 smaller loaves.

Added by: Paul Sheldon | Tags: Bread, Rye, Sourdough

Sunflower Sourdough

Shipton Mill's amazing Sunflower & Whet Flour delivers a delicious soft sourdough with a crisp crust and an open crumb. It is one of my most popular breads at the Roundhay Bakehouse.

Added by: MartinB | Tags: Bread, Sourdough, Sunflower

The simplest white sourdough bread

If you've always wanted to make sourdough but are afraid to try, this is the recipe for you! Because of its high hydration, this loaf is simple to make with a hand-held mixer and dough hooks. It uses only the simplest ingredients (flour, salt and water) and tastes delicious. The texture is chewy and the crust is crisp. It smells delectable when it comes out of the oven. The recipe is adapted from Sam & Sam Clark's fabulous book, Moro: The Cookbook.

Added by: A Fermenter | Tags: Bread, White, Sourdough

Odds and Ends Loaves

Sourdough loaves using what I could find in the pantry. Sometimes you don't have time to find something specific but just go with what is there. The bread has just enough malt loaf flour in to give it a soft malty "stickiness" that loves butter. the (unsoaked) pumpernickel gives it an extra bit of crunch. The quantities are about right - worked backwards - the important thing is a soft flexible dough that kneads easily without sticking to the surface. It was a slow rise partly due to the kitchen being a bit cooler than usual, snowing outside!

Added by: Rowland | Tags: Bread, Sourdough, Maslin

Amazing Sourdough Pancakes

Easy, luxurious, taste sensation pancakes, little effort needed, prepare night before and cook in the morning for a warming winter breakfast. Add maple syrup and a dusting of icing sugar and its heaven.

Added by: Linda Hone | Tags: Sourdough, CakeNpastry, Pancakes

Pain au Levain

I love to eat and bake all kinds of bread, so I thought I would start off my first post with the quintessential French sourdough bread.

Added by: Joanna Sienkiewicz | Tags: Bread, Sourdough

Scottish Morning Rolls

This classic roll is usually found in every shop in the west coast of Scotland: a crispy exterior; soft, fluffy interior and perfect with lorne sausage and tattie scone! Traditionally, these rolls are not risen via the use of a wholemeal leaven but this adds a flavour that is irresistible and provides health benefits to this humble roll.

Added by: Robbie Bayne | Tags: Bread, Sourdough, Rolls

Three Malts with a hint of rye sourdough

Wondering what to do with a lot of active rye sourdough starter I experimented with using it in combination with Organic Three Malts & Sunflower Brown flour. The following recipe involves preparing a sourdough starter/production sourdough the day before baking the loaves. This recipe combines using natural yeast in the starter with using some active dried yeast when it comes to baking the loaves. This combination helps me produce a couple of loaves with a nice texture and flavour when there’s not enough time to work through all the usual processes needed to produce a ‘pure’ sourdough loaf.

Added by: Peter Stevenson | Tags: 3Malts, Bread, Rye, Sourdough

Overnight cold proved sourdough

Great recipe for a large 1.85 kg sourdough from sourdough expert Vanessa Kimbell, a cold overnight prove then cooked in a bread cloche this recipe gives fantastic results, especially when using Shipton Mill untreated organic No 4

Added by: Jash | Tags: Bread, Sourdough

Olive Sourdough

This uses a mixture of organic white flour, wholemeal and light rye to make a delicious savoury loaf - that is also amazing with cheese or marmalade!

Added by: Jennifer Eades | Tags: Wholemeal, Bread, Rye, Sourdough

Spelt Sourdough Levain

This makes a nutty, flavoursome, well keeping loaf. The recipe makes 2 loaves @ 700g each. Although not essential, the method is spread over 3 days to increase flavour and provide flexibility with “normal” life. Dutch ovens are used for baking, but anything which gives a solid blast of heat and traps steam for the first half of baking would work just as well.

Added by: Jacky Scott | Tags: Bread, Sourdough, Spelt

Basic sour dough bread

After many years of prevarication, I finally succumbed to the pull of sour dough! This recipe is very straightforward to make sour dough, the only thing you need is time for proving! This recipe uses the 'sponge' method. This recipe is certainly not mine, it comes from the River Cottage Bread book. If you want a good general introduction to bread making, of all types, this book is a fantastic place to start. This bread takes about 36 hours to make. You will have to make a sour dough 'starter', which, if you have not got one already, needs to be started a week before this recipe. This sounds a lot of time and hassle, but once your starter' is going, it really is no trouble at all. I used the starter recipe from the River Cottage bread book. The starter 'recipe' is included at the bottom of the recipe.

Added by: SimonP | Tags: Bread, White, Sourdough

Dark Rye Sourdough

Dark, delicious, easy-to-make rye sourdough. Ideal for working people; start it in the evening, eat it for breakfast. I use a mixer with dough hook, but I guess you could equally hand knead it. No, I haven'the forgotten the salt; I don't usually put any in my loaves.

Added by: Dee Pea | Tags: Bread, Rye, Sourdough

Country Bread

A lovely naturally leavened bread with a mix of bread flour, whole wheat and whole rye. Makes a great sandwich loaf. While this was inspired by Emmanuel Hadjiandreou's "Levain di Campagne" I have incorporated numerous changes of my own to produce a wholly different loaf.

Added by: A BakEr | Tags: Bread, Sourdough, Mixed

Cheese and oat sourdough

You need a sourdough starter for this one and I make it the night before for the following day's evening meal- but it's worth the effort and rarely lasts until it's cold

Added by: Jennifer Eades | Tags: Bread, Sourdough, Oats, Cheese

Rustic Baguettes

75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.

Added by: zymurgentus | Tags: Bread, White, French, Sourdough, Baguette

An easy everyday sourdough loaf for your bread machine

A deliciously simple and quick loaf from your bread machine using sourdough starter: great when you haven't got time or patience to work out a loaf with your hands. A recipe inspired by the Eastern European style of sourdough bread. Ideally made with Shipton Mill Light Rye flour. Tested and tried on Panasonic breadmaker (SP - ZB2502) but should work well on any other quality bread maker.

Added by: Wojciech Kaczanowski | Tags: Bread, Rye, Sourdough

Pane Tipo di Altamura

Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb.

Added by: A BakEr | Tags: Bread, Italian, Sourdough, Semolina

Sourdough Spelt Loaf

A lovely light white sourdough loaf with a good crust made using a wheat leven so it has a very small proportion of wheat in it. I have been making this for myself for a few months now and I find that although I am intolerant of wheat I can eat this regularly.

Added by: lynedwards | Tags: Bread, White, Sourdough, Spelt

White & Wheat Seeded Sourdough -
(overnight cold proving)

This is a variation on the sourdough bread recipe taught at the E5 Bakehouse bread master class in Hackney, London. A very moist dough with a great open crumb and superb crust. Best made using a regular stretch and fold method with wet hands each time, plus a slow overnight proving in the fridge to give the bread its open crumb and depth of flavour. The cold proofing also helps the dough hold its shape while transferring from the bowl via the peel to the oven. (Don’t worry about putting straight into the oven from the fridge. If the oven is at max heat - approx. 250c - then it will spring up beautifully.)

Added by: 2ncook | Tags: Bread, White, Seeds, Sourdough

My simple sourdough

Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !

Added by: Jeremy Hughes | Tags: Bread, White, Sourdough

Crusty white loaf

I know white bread is frowned on but as someone who loves any kind of bread, I love this white crispy loaf made with Shipton Mills's Canadian strong bread flour

Added by: Jerry Taylor | Tags: Bread, White, Sourdough

The Menhir Sarrasin - A Breton Buckwheat loaf

Russet red-brown buckwheat loaf made distinctive by the addition of roast buckwheat flour. Bake a dozen and you could build your own Stonehenge. Or Breadhenge. The menhir (standing stone) shape is easily made before the final proof. I love it when your own take on a bread is the latest addition to a chain that extends back into the mists of time. In this case, I was inspired by the Farine blog (http://www.farine-mc.com/2015/05/meet-baker-eric-marche.html) article about Breton-based baker Éric Marché. In the blogpost MC writes about how M.Marché roasts a small percentage of the buckwheat flour in his menhir-shaped loaves. I’ve never been a huge fan of buckwheat bread, but this sounded worth a try. It was. It’s a great idea. Delicious. This is my version of Éric Marché's loaf, using, as a template, Dan Leader’s Buckwheat Bâtard recipe which, apparently, he adapted, in turn, from an Éric Kayser recipe. Anyway, I hope I've done them justice. Alternatively, substitute half the strong bread flour for wholemeal and you'll get a darker loaf more akin to M.Marché's original. Great with cheese or cured meats.

Added by: MartinB | Tags: Bread, Sourdough, Buckwheat

Wheat Leaven bread

I have kept a wheat leaven on the go for nearly three years now. I use it to make all sorts of everyday bread. It gives a lovely texture and flavour but is not too tangy.

Added by: Hilary Beach | Tags: Bread, Sourdough

Guinness and treacle sourdough loaf

A friend emailed me from holiday saying that she had enjoyed this loaf where she was saying. I took up the challenge to devise a recipe and came up with a delicious loaf which can either be eaten as savoury or sweet, has a lovely aroma and toasts well too.

Added by: Juliet Collis | Tags: Bread, Sourdough, Beer

Child-friendly sourdough

A sourdough loaf that is mainly white flour but with wholemeal additions to give flavour. These loaves have been devoured by recipients, even children as young as 3.

Added by: Ruralidle | Tags: Bread, White, Sourdough

Biga Acida
(Innovative) Pagnotta

Italian biga acida/sour dough, using Italian '00' flour and strong bread flour. Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. I have made this without honey and it works well and suited better to my personal taste. I replaced the wholemeal with spelt and used strong Canadian bread flour. Allow 5 days to make this bread. On the day of baking it could take up to 8 hours from the first kneading until the loaves are ready to go in the oven.

Added by: Andyw3 | Tags: Bread, White, Sourdough, Sourdough Competition

Pure & Simple Sourdough Recipe!

This recipe makes two loaves and involves very little hands-on time. It just uses great quality flour and slow fermentation to create an outstanding flavour and texture! More importantly it has just three ingredients and is free from any chemicals, additives and improvers typically found in mass produced supermarket bread! This recipe is for your life, not shelf life!!

Added by: ChrisG | Tags: Bread, White, Sourdough, Sourdough Competition

Josephine's Poppy Loaf

This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!

Added by: Marlon Jones | Tags: Bread, White, Seeds, Sourdough, Spelt

Smoked Cheese and Onion Bread

This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.

Added by: CassyP | Tags: Bread, White, Rye, Sourdough, Cheese

Khorasan Sour Dough Bread

This interesting bread is made with a 100% khorasan sour dough starter and 100% khorasan flour for the final bread. It was a bit of an experiment but I liked how it turned out with a strong flavour and reasonable crumb. I based this recipe on the spelt leaven in Andrew Whitley's book 'Bread Matters' replacing the spelt with khorasan.

Added by: Andyw3 | Tags: Bread, Sourdough, Khorasan

Starters and Ferments

Confused by ferments and starters? We get lots of email enquiries and posts on our Facebook page about this subject. We thought it was worth a Focus of its own for anyone else out there confused by the issue.

Added by: NaomiS | Tags: Sourdough, FocusOn

Wholemeal Sourdough Dough

Not at all common, but uncommonly good, especially as a sourdough. The one pictured I made in Tuscany and it has just emerged from the wood-fired oven, with a characteristic scorch. The base is local flavoursome flour, wholemeal stone-milled and biodynamic, and is a sourdough.

Added by: NaomiS | Tags: Wholemeal, Sourdough

Sourdough Starter or Leaven

This process aims to produce a 500g sourdough starter for use in home baking. You may wish to adjust the quantities to suit you own needs, but if you stick to the relative proportions used here, you shouldn’t have a problem.

Added by: NaomiS | Tags: Sourdough

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.