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Sourdough

Pain au Levain

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.


Wheat and Rye Sourdough

Wheat and Rye Sourdough

Slow fermented wheat and rye sourdough bread


Roasted Hazelnut, Prune and Black Cardamom Sourdough Loaf

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

Mixed flour Sourdough bread

Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration


Nearly white sourdough

Nearly white sourdough

Crunchy almost white loaf that is a doddle to make


Jalapeño and Cheddar Sourdough

Jalapeño and Cheddar Sourdough

Jalapeño and Cheddar Sourdough, cheesy with a little heat


Sourdough

Sourdough

Tasty slow rise sourdough loaf


Plain White Sourdough

Plain White Sourdough

Light & Airy, Crispy White Sourdough Loaf


Wholemeal sourdough with seeds

Wholemeal sourdough with seeds

Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.


Very seedy sourdough

Very seedy sourdough

A healthy sourdough bread baked in a metal casserole dish


Pumpkin and walnut sourdough

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

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

Rye Vollkornbrot

German style wholegrain rye bread. Great with savoury toppings or toasted with honey.


Three Malts with a hint of rye sourdough

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

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


Amazing Sourdough Bread

Amazing Sourdough Bread

Produce the most delicious sourdough bread every single time!


Pain au levain

Pain au levain

French sourdough bread


Sourdough raspberry and blueberry buns

Sourdough raspberry and blueberry buns

A delicious way to use up extra starter.


Olive 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!


Spelt Sourdough Levain

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

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)

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

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 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

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

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

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

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

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 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

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.


Danish Rye

Danish Rye

Traditional danish rye


Classic Sourdough with Hazelnuts

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)

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

Sourdough croissants made and ready to bake in the morning for breakfast on day 3 (no commercial yeast)


Sourdough white at about 75% Hydration

Sourdough white at about 75% Hydration

A tasty loaf with a pleasing texture using Italian White 00 Flour (118)


My simple sourdough

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

50% Wholemeal sourdough bread

light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.


Sourdough pizza

Sourdough pizza

This one is a regular favourite at our house.


Green Coriander Seed Rye Sourdough Loaf

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

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)

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

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 (https://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

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

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)

Danish dark rye sourdough (rugbrød)

A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast



Rye Sourdough Loaf with Walnuts

Rye Sourdough Loaf with Walnuts

delicious crusty nutty taste


Child-friendly sourdough

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.


Sourdough Rye Bread

Sourdough Rye Bread

Rye bread made with Sourdough starter


Wholemeal spelt sourdough

Wholemeal spelt sourdough

Soft and Crusty, perfect for sandwiches


Porcini and olive sourdough

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)

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

Easy Pain de Campagne-style sourdough

A tasty sourdough that's great for toast, with soups and just buttered!


Swiss Flour sourdough

Swiss Flour sourdough

A light open texture loaf with plenty of flavour


Easy Overnight Wholemeal Sourdough

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

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

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)

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

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

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.


Easy Sourdough with Wholewheat and Light Rye

Easy Sourdough with Wholewheat and Light Rye

Easy sourdough prepared in mixer in 10 min


Pure & Simple Sourdough Recipe!

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

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)

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

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

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

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

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

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.


easy sourdough bread

easy sourdough bread

An easy sourdough bread


Rapid Light Rye Sour

Rapid Light Rye Sour

A lovely tasty White loaf with a touch of Rye and sour.


Tom's Overnight, No-Knead Sourdough

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.


85 percent Hydration Sourdough Ciabatta

85 percent Hydration Sourdough Ciabatta

85 percent Hydration Sourdough Ciabatta



Walnut Sourdough With Swiss Dark Flour

Walnut Sourdough With Swiss Dark Flour

A hearty and sweet bread for the dark autumn nights


Ginger & Sweet Potato Muffins

Healthy, Low GI, Delicious Muffins


Seeded Sourdough

Seeded Sourdough

Seeded sourdough loaf


Slow Cooked 100% Wholemeal Sourdough Bread

Slow Cooked 100% Wholemeal Sourdough Bread

Wholemeal bread baked in a slow cooker


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".


Sourdough Pain de Mie

Sourdough Pain de Mie

aka Sandwich Bread


Honey Malt Sourdough

Honey Malt Sourdough

A flavourful loaf that we especially like for breakfast


Sprouted quinoa bread

A delicious earthy flavoured bread


Welsh Clay Pots Loaves by Steve Ackland

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!


Sourdough bread

Sourdough bread

Grainy and seedy


Pain au Levain

A french-style country bread made with a wheat sourdough


Sourdough Buckwheat Crepes

Sourdough Buckwheat Crepes

A great use for that extra sourdough starter we all hate to throw away.




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

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

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

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


Sourdough with rye

Sourdough with rye

A white sourdough loaf incorporating light rye


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.