News
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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Why Jalapeño Cheddar Sourdough Comes Out Heavy — and the Salt Question
A reader’s jalapeño cheddar loaf came out heavier than her onion one, and she wanted...
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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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Why Most Beginners Give Up on Sourdough in the First Fortnight
Almost nobody quits sourdough because they made a bad loaf. They quit in the first...
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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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Sourdough Starter Kit: The UK Baker's Guide
What's actually in a sourdough starter kit, when a full bundle is worth it, and...
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