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Sprouted Grains in Sourdough: What They Are and How to Bake With Them
Sprouted grains bring a sweet, nutty depth and a moist crumb to sourdough — but...
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Sweet Stiff Starter: How to Make One and Why It Makes Softer, Sweeter Sourdough
A sweet stiff starter is a firm, lightly sweetened levain made from your sourdough starter....
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How to Convert Any Yeast Recipe to Sourdough
Any bread recipe that uses commercial yeast can be made with a sourdough starter. Here...
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Fermentolyse vs Autolyse: Which Should You Use for Sourdough?
Autolyse and fermentolyse both give flour time to absorb water before you start working the...
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Enriched Sourdough: How to Make Brioche, Milk Bread and Sweet Doughs Rise
Butter, sugar, eggs and milk all slow a sourdough down. Here is why, and the...
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Spelt Sourdough Starter: The Sweeter, Gentler Culture and How to Keep It
Spelt gives a starter a delicate, almost sweet nuttiness that modern white flour lost somewhere...
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Rye Sourdough Starter: What Changes When Your Culture Lives on Rye
Rye is the liveliest flour you can keep a starter on. Here is what that...
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Baking Sourdough with Different Grains: Rye, Spelt, Einkorn and More
Nineteen grains compared for sourdough baking — how much of each to use, how to...
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Wine for Bread and Cheese: Grapes, Labels and What to Buy
Thirty-seven grape varieties compared, the label terms that matter and the ones that do not,...
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Olive Oil for Bread Dipping: Varieties, Grades and What to Buy
Sixteen olive oil varieties compared, all the grades explained plainly, and why the bottle pressed...
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The Best 00 Flour for Sourdough in the UK (2026 Buyer's Guide)
A UK baker's honest guide to which 00 flours are worth buying, which are overpriced,...
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00 Flour vs Bread Flour for Sourdough: A UK Baker's Guide
The definitive answer to the question every UK sourdough baker asks eventually: is 00 flour...
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