A Life in the Making

This week, we started our new Online Course: Everyday Sourdough: Level Two. It’s the inevitable next step from our first course - full of recipes that can be a bit more daunting to tackle on your own, but still great additions to your kitchen. I’ve spent the last few months working on the recipe...

Don’t let the wild green bit of this recipe put you off. While chives, steamed nettles, dandelion greens, spinach or broccoli can all be added to these with amazing effect, underneath is just a really great recipe for cheese scones. This are a bit wetter than normal scone recipes, so I frequentl...

We are just a couple of days away from our first Sourdough Bakealong. In continuing our discussion of what you need to get going, other than a starter and some flour and salt, you need a couple of other key pieces of equipment to give you the best chance of getting great loaves. Equipment: Overw...

The beauty of sourdough bread, for me at least, is its simplicity: flour, water, salt (and a couple thousand microorganisms, give or take) . Commercial bread has up to 45 ingredients in it for plain, white bread, many of which are unpronounceable. Making it at home, you not only have the added be...

With the first of our Sourdough Bakealongs starting next week, I wanted to give everyone who wanted to learn how to make sourdough bread the opportunity - not just those of you who have purchased kits from us. I mean, by all means, do buy a kit if you want to hit the ground running, but it is ve...