I am often asked for a basic sourdough recipe. I am in so many ways I am reluctant to give a sourdough recipe because a recipe in itself does not guarantee a good loaf. There are so many variables that affect a good sourdough bread, from the kind of flour, to the amount it is handled, to the weather on the day. These are things that I cannot account for in a recipe. Baking a beautiful loaf is about more than just the practical external factors. To make a
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.
The Latest Review
First of all I am a good baker when it comes to yeast/flour and water bread, so how hard could it be to make sourdough bread? Very hard. I made some large flat pancakes that my wife tried to be complimentary about but in the end gave up and told me to either stop or learn properly. I chose to do the latter.The 2 day beginners course is way more than the description. It was a revelation, when the loaves came out of the oven at the end of the second day I had tears in my eyes ( I am saying that knowing that no one who knows me will read this!).I have (seriously) lost sleep with worry about how well I would get on with my first attempt at sourdough after the course. I had every intention of photographing the loaf and sending it to Vanessa saying "SEE!!! I can do it!" but we ate the thing instead. Oh dear, I now just have to do it twice........... more sleepless nights are forecast.If you have any doubts about doing this course, will you learn anything, is it worth it? etc then lose them, yes you will learn, even if you have made sourdough before you will learn new skills, is it worth it? Oh yes, very much so.On a technical front, the room you learn is great, very good lighting, very large table with enough space for everyone to sit comfortably at, lots of tea or coffee and the lunches are fantastic. You get plenty of hands on, you feel and smell the dough's etc at various stages, no-one gets left out, there is no such thing as a daft question. Vanessa is a a very good instructor who really engages with the students.I would recommend this course to anyone interested in learning how to make sourdough or who wants to improve their skill levels.I will be practising for the next few months and then look to book another course with Vanessa.
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I’m not sure I would make my own butter if it wasn’t for the fact that I absolutely love real buttermilk. I use the cream from my local farmer that is sold in our local green grocers to turn into delicious homemade butter and buttermilk. I also love the fact that the dairy supplies our local shop directly, and I’ve been a customer of our local green grocers since I was a little girl. It means that the farmer, is paid a fair price for his milk. One of the