Up & Coming Sourdough Courses
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
An outstanding weekend course! Vanessa’s Sourdough School is a real place of learning, but also a place of fun and creativity. She is a dynamic and vivacious teacher with a vast knowledge of all aspects of baking, but of course with a special passion for sourdough.The content of the course was inspiring and hugely interesting. Not only did we make some delicious sourdough bread, but we were also able to share experience and to discuss some of the more unusual uses of sourdough and fermentation.Although this was a beginners’ course, almost everyone had made sourdough bread to a greater or lesser degree - there was even a professional baker on the course using the opportunity to perfect skills - which meant there was a huge amount of experience being shared, and for a beginner like me, with very inconsistent success in my sourdough baking, this shared experience combined with Vanessa’s incredible knowledge, was invaluable.I would urge anyone with an interest in sourdough baking to sign up to one of Vanessa’s courses; you won’t regret it!
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Antioxidants in wheat In order to fully understand antioxidants, you need to start with what free radicals are. Free radicals were first discovered in the 1950s. They were identified as highly reactive metabolites that are naturally produced by our bodies as a result of normal biological processes. They are our natural biological response to toxins that are in the environment and around us, including chemicals, sunlight and cigarette smoke. And our bodies produce free radicals when we have inflammation anywhere in the body, and also when we exercise. So what