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
I have attended two courses now, one for basic sourdough bread making and one studying the digestibility of the sourdough bread. Vanessa is a wealth of wisdom and this is equalled only by her passion and willingness to share her knowledge with everybody. She genuinely wants people to create this lovely bread themselves and is passionately keen for real bread and good food to be on everybody's tables, everywhere. She is an inspiration and a great guide. The lunches provided on the study days were just the most amazing cultured and fermented foods and they are staying in my memory like 'that meal' you need to find again. They were both a "King's banquet of Peasant foods" and they were the best meal ever.
Sourdough Nutrition and Digestibility
I wrote a feature recently on polyphenols and sourdough. The evidence suggests that the long slow fermentation increases bioavailability of these
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A summary of the vitamins and minerals in Malted Wholegrain flour -
Vitamins per 120g:
Vitamin E- 5%
Vitamin K- 3%
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