Sourdough recipes – the top 50 It is #sourdoughseptember and time to celebrate the harvest and baking for the year to come. One of the joys of baking sourdough bread is discovering other peoples recipes, the other is to bake them and share them. This is my top 50 collection of recipes from other sourdough bakers to inspire your sourdough baking. Some of them are favourites that I bake time and again, and are from bakers who I am connected to, others are on my baking ‘to do’ list.
This is Emmanuel Hadjiandreou’s Wholemeal sourdough recipe – I first met Emmanuel about six or seven years ago. I was recording a a programme for the BBC Kitchen Garden Show about croissants. What I remember most was how magical its was to pass on his knowledge, and how his international background has influenced his baking. Em has a unique insight, learning his craft in a German bakery and had worked for both chef Gordon Ramsay and Daylesford Organic (an award-winning organic farm shop in Oxfordshire, England.) His work has, over the years
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I thoroughly enjoyed my day. Vanessa is certainly the guru of sourdough and extremely knowledgeable and experienced. It was a hugely instructive day being guided through the science and complexity of sourdough and bread making interspersed with entertaining stories by Vanessa. The loaf we took home was absolutely delicious. I’m very inspired to reach that same standard and with Vanessa’s detailed instructions and online advice, I’m confident I’ll be able to.
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We’ve been busy working on a new format on the sourdough club pages to go with the book we’ve been working on. Don’t get excited just yet, because the book is actually still on the design board, but it is on the way. In the mean time Sourdough club members are in for a treat. The new format allows links so that you can buy the same products that we use, so members can expect to achieve the same results. We’ve also put in a timings column for both the ambient and retarded method that we teach at the school, and we’ve specified which starter and fully introduced the bassinage technique to students. So this is our first recipe in this format. It’s a retarded overnight formula, that makes 3 x 650g loves and is made with British double milled heritage flour.