In the quest for simplicity and easy to remember recipes, this sourdough loaf uses white flour and wholemeal flour in the ‘Pareto’ 80:20 ratio and the water content is 80% of the flour weight, or 80% hydration. This makes it a relatively high hydration dough, but with the right technique, handling of the dough will not be a problem.

Another simple sourdough loaf but with a higher water content. It is a little harder to handle and doesn’t rise quite as much as a lower hydration, but delivers a lighter crumb and delicious crust.

Really easy, healthy bread packed with seeds, loved in Denmark and eaten as the basis of open sandwiches, […]

Great for the kids – fun times making your own pizza dough and creating your own tasty toppings! […]

A simple sourdough loaf – a good starting point for new bakers. Modified from a recipe by Maurizio […]

Create your own living sourdough starter from wild yeasts present in the air – this will be a […]

Starter/ Sourdough baking starts with… a starter! Wild yeast and lactobacilli are harvested from fresh air and grow […]

I take comfort in bread making being an ancient activity. Many modern recipes use to-the-gram accuracy and exact […]