Let's Get Started! Levain 25 g 50% Mature Starter 50 g 100% Whole Wheat Baker's Flour 50 g 100% Water (21°C) Dough Formula 200...

Hi all, if you have read my Sourdough #4 post, you would have know that I am starting to see some progress in my bread. I still lack the...

This is my sourdough #22 with mixed seeds, one of my many favourite bakes. RECIPE Yield: 1 x Loaf Levain 60 g Water at 24°C 60...

My #26 Sourdough is going to be a mixture of a Leicester 6 months old aged cheese added with some spicy note and Manchego (sheep's milk...

Activated Charcoal Sourdough Focaccia with Sundried Tomatoes, Feta and Basil

Sourdough bread has become a staple at my humble abode and if you fancy a depth of flavours, you will not be disappointed with this Curry...

Another virtual baking with my Sourdough Buddy Yuli! This week its sesame themed bread and I have just the thing that I thought may go...

Spices has always intrigue me when making savoury bread. I think they add a depth of flavour that can otherwise be too plain for the...

Chocolate Swirl Sourdough Bread This post is for the experienced bakers who have the basic knowledge of sourdough bread. I made this loaf...