Bread Proving Basket - Small/Large Round
Bread Proving Basket - Small/Large Oval
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 ...
Organic cocoa sourdough
A light crispy loaf filled with aromatic chocolate smells with a slight bitter taste
Organic Potato and Wheat Sourdough
Organic sourdough recipe with rosemary and potato to give a chewier texture
Einkorn Sourdough
This recipe makes an 1100g einkorn boule. Einkorn is thought to be the most ancient of strain of cultivated wheat and has a subtly different flavour to modern wheat.
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.
First attempt at Khorassan Sourdough
First attempt at Sourdough made using a mix of Khorassan and Canadian White bread flour.
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.
Borodinsky Traditional Russian Rye Sourdough- Yeast and Wheat Free
A beautiful, light textured, deeply flavoured rye bread, scented with molasses, coriander and malt extract. Borodinsky is made with a traditional rye sourdough starter, giving it that distinctive tangy flavour.
Lisa K's Organic Sourdough Rye Bread
With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
Sourdough Pain Au Bacon (2 loaves)
A delicious bacon sourdough with a crispy crust and moist interior. Recipe Adapted from Ken Forkish’s Flour Water Salt Yeast.
Seeded wholemeal sourdough
Delicious,full of flavor and healthy sourdough with amazing and rustic crust!Yum!
Half and Half sourdough bread using retard method (over night recipe)
Using Stoneground Canadian Wholemeal and unbleached no.4 this bread is both Rich and deep flavours.
Finnish sour rye bread (hapanleipä)
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.
Pain au levain with einkorn wholegrain
A favourite everyday bread in our house, enhanced by einkorn flour, with creamy crumb and robust crust
Wholemeal, beer, walnut and honey loaf.
Lovely wholemeal loaf with added crunch, makes great toast and jam or marmalade.
Sourdough bread with Semola & Spelt
A yummy sourdough recipe from a relative of mine who has been baking sourdough bread for almost a decade! Guaranteed to be delicious!
White sourdough loaf with 50/50 starter
The small amount of wholemeal in the starter gives the crumb a lovely colour. Wait as the loaf cools and listen to it sing. This loaf freezes well, as you can see from the picture. Enjoy
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
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!
Russian Black Sourdough Bread
A tangy, chewy and very satisfying dark pumpernickel bread. Try it with tasty cheese and German beer.
Tomato and black olive sourdough
A delicious sourdough using a poolish pre-fermentation http://stwig7.wixsite.com/bread
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.
Sourdough bread (pain au levain)
simple sourdough bread, tested and regularly made. no kneading as time is your friend here, priceless result.
A Long way to Sourdough Rye
Sourdough Rye Bread German Style Using Organic Dark Rye Flour - Type 1370 (603)
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.
Danish Rye and Spelt sourdough loaf with 5 seeds blend
Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.
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
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.
Amazing 70% Hydration Slicing Sourdough Loaf with Rye
70% Hydration sourdough slicing loaf with rye, baked in an oblong covered baker/cloche - the perfect shape for the toaster and for sandwiches. It has an open crumb but is not so holey that the toppings fall through!
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.
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.
Sourdough white loaf with sun dried tomato and olives and rosmary
This is my perfect sourdough recipe, it makes always perfect loaf and you can add additional flavours between stretch and fold process. The crust is crunchy and soft white airy bread inside, the flavour is delicious, with or without olives.
Spelt flour sourdough bread
A 76% hydration, no knead, sourdough bread made with organic spelt and organic bread flour
Wholemeal Sourdough Loaf
A wholemeal loaf made with only flour, salt and water: what could be more wholesome?
Dark Sourdough Rye Bread (know as Black Bread or the traditional Eastern European bread)
This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.
Homelands B&B Organic Sour-dough Country bread
This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.
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!
Sourdough cocoa bread with dried fruits and walnuts
Sometimes you need something special! Whether you'll have this bread for breakfast or during a meal, the unique taste is going to stay with you. Enjoy!
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.
Fig and Walnut Dutch Oven Sourdough with Spelt
Great with cheese, not too sweet for sandwiches and perfect just toasted with fresh dairy butter - what's not to love!
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.
Roasted Hazelnut, Prune and Black Cardamom Sourdough Loaf
A moist loaf full of flavour from the hazelnuts and spice mixed with the sweetness of the prunes. Versatile with sweet toppings as well as savoury.
Mixed flour Sourdough bread
Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration
Wholemeal sourdough with seeds
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
Pumpkin and walnut sourdough
Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.
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.
Rye Vollkornbrot
German style wholegrain rye bread. Great with savoury toppings or toasted with honey.
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.
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
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!
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.
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.
Scandinavian Cracked Rye Bread (2/3 rye, 1/3 white)
A fabulously easy, no kneed loaf using dark rye flour and cracked rye pieces - based on a recipe by Trine Hahnemann. (NB: this loaf also uses white flour to lighten the texture slightly.)
Vegan Sourdough using San Francisco style method
Makes 2 crispy loafs with soft insides - nice texture . Made with no dairy products
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.
coconut oats cookies with sourdough starter
Healthy oats cookies with desiccated coconut , chia seeds, flaxseeds, dried cranberries and figs..... I make these cookies all the time , my kids love them.
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.
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
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.
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.
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.
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.
Classic Sourdough with Hazelnuts
A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.
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.)
Sourdough Croissants
Sourdough croissants made and ready to bake in the morning for breakfast on day 3 (no commercial yeast)
Sourdough white at about 75% Hydration
A tasty loaf with a pleasing texture using Italian White 00 Flour (118)
My simple sourdough
Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !
50% Wholemeal sourdough bread
light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.
Green Coriander Seed Rye Sourdough Loaf
Crushed green coriander seeds and chopped dried black olives add tasty flavours to this rye sourdough loaf, great with cream cheese
White Sourdough
36 Hour, cold fermented, White Sourdough, 70% Hydration. This is a delicious soft crumbed loaf that is designed to fit around your normal life.
Crusty white loaf (x2)
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
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.
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.
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.
Danish dark rye sourdough (rugbrød)
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
Rye sourdough loaf with sundried tomatoes, dried black olives and rosemary
Delicious savoury loaf lovely with feta cheese
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.
Porcini and olive sourdough
using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.
Barley and rye bread with chopped rye (sourdough)
Just delicious! Mix of three flours and addition of chopped rye makes this bread one of a kind. I ate the whole loaf in one go!
Easy Pain de Campagne-style sourdough
A tasty sourdough that's great for toast, with soups and just buttered!
Easy Overnight Wholemeal Sourdough
One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.
Pain Viennois with chocolate chips
Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
Emily Dickinson Rye And Cornmeal Sourdough Variation
Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
Country bread with chia and black onion seeds (sourdough)
Very healthy sourdough bread, with exceptional taste of black onion seeds. Not a fan of onion? Linseed, sunflower or pumpkin seeds can be used instead.
Simple Sourdough Loaf
A simply gorgeous golden slightly nutty tasting 'Mighty White' sandwich loaf that takes about 15 minutes of your time!
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.
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!!
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!
Overnight Devon Honey Spelt (sourdough)
A lovely sourdough loaf with a hint of local (to me; Devon!) honey. Made with a blend of Shipton Mill white and wholemeal spelt flour.
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.
Prune and pink pepper sourdough rye loaf
An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.
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.
Sourdough Campagne Loaf with Rye
One of my favourite loaves with a subtle taste of rye, sour notes from the leaven and great texture from a long rise.
Overnight (or out all day) Sourdough
Sourdough loaf with Crispy Crust that you can hear crackling when removed from the oven. I make this when I'll be out all day, or overnight.
Tom's Overnight, No-Knead Sourdough
A delicious loaf in 10 minutes (if you ignore the waiting and the cooking time!), great for busy people.
Shipton's Crusty White Sourdough with modifications Rustic white sourdough
A great crusty loaf with aerated chewy crumb.
Ginger & Sweet Potato Muffins
Healthy, Low GI, Delicious Muffins
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.
White Sourdough Bread with Roasted Pumpkin Seeds
Easy to make sourdough bread . The roasted pumpkin seeds add a beautiful rustic flavour.
Russian Rye
Dark rye bread
100% Wholegrain Spelt Loaf (by Julio Hevia)
Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.
Wild Hare Loaf with Bath Ale (by Julio Hevia)
Wild in more ways than one this intriguing loaf includes the fabulous Bath Ales' "Wild Hare".
Sprouted quinoa bread
A delicious earthy flavoured bread
Welsh Clay Pots Loaves by Steve Ackland
We love these little close textured loaves flavoured with herbs and cheese. They look beautiful and are a real talking point.
Khorasan Loaf (by Julio Hevia)
Recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
Crocodile Sourdough (by Julio Hevia)
A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
Pain au Levain
A french-style country bread made with a wheat sourdough
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.
The Yeomans loaf or English Maslin or French pain de campagne
This is of course an approximation and no historical accuracy is implied…but it is close to the original(s) and one of my favourite breads
Sourdough Cider Fruit Buns
Very traditional, caraway flavoured sourdough buns, filled with cider soaked fruit.
Overnight sourdough wholemeal pot loaf
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
Overnight sourdough white pot loaf
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
San Francisco Sourdough Bread
Patrick Singmin's procedure
Crusty White Sourdough Bread
This is white-ish or slightly brown/freckled as the recipe employs the 100% wholemeal leaven. This is a great combination and gives good colour while still being clearly a white loaf.
100% Wholemeal Wheat Sourdough Bread
Wholemeal wheat sourdough bread is the essence of sourdough breads. It is the most tasty with the highest nutrition.
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.
Sour Dough Crumpets
Perfect for making when you have too much Mother
Rye and Spelt Sourdough bread
traditional sourdough bread made in a bread maker
Lighter Spelt Sourdough
A great bread for toasting.
How to make a Rye Starter
A consistent and forgiving starter, which produces great flavoured breads.