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 the course and feel that I have learnt a lot. Vanessa knows her stuff but more than that she has a passion for sourdough/good food and a passion for teaching. She is truly inspirational. As a complete beginner, what I really liked was that she took time and effort to explain the basics (starting the culture, what a successful leaven and dough look and taste like etc). She really hit home for me when she explained that making sourdough (which is a long process) is about getting into a rhythm which suits your individual circumstances. At the end of the weekend, we were all raring to have a go in our own homes and what makes that easier is being a member of the Sourdough Club. This is a wonderful addition because we can continue to get advice, try new recipes etc. The whole experience has been a positive one.
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How can real sourdough be identified? There has been a huge shift in the bread market over the past decade. Sales of Chorleywood produced artisan bread have fallen and “artisan” bread has become more popular. A trip to any supermarket or bakery and you will see a wide range of loaves labelled as sourdough to satisfy customer demand for good, wholesome bread. It can’t be a bad thing that good old-fashioned marketing slogans and advertising encourages shoppers to recognise sourdough as a healthy food, right? We’ve got a slightly different