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.
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Vanessa's sourdough course is fantastic - she is an engaging, informative and enthusiastic teacher - who has a lot of time for her students and makes you feel warm and welcome. The course itself is brilliant - so much detail, so much rigour but all done with great oratory and performance. If you have digestive issues, it's also a really good course to learn about the benefits of sourdough for IBS etc. It's definitely the best cookery course I've ever been on.
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KVASS Kvass is a traditional Baltic and Slavonic drink, made from the black and rye breads traditional to the region and naturally fermented (and so full of lots of good bacteria). It is especially popular in Russia, the Ukraine, Georgia, Latvia and Lithuania, where it is often sold in the streets. It is also found in some areas of China where there is Russian influence. In Poland, recipes would be passed down families, and kvass believed to have made there since as early as the 10th century. The drink