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Sourdough Breads

  1. Rosemary and Olive Oil Sourdough

    Rosemary and Olive Oil Sourdough
    I have tried a few recipes for breads using the combination of rosemary and olive oil, but only in yeasted breads and so I thought I'd work out a recipe that uses these ingredients in a white sourdough. It's not very complicated to make and resultant bread is very fragrant with plenty of rosemary and olive oil flavours coming through and a very soft crumb due to the presence of the olive oil.
  2. San Francisco Sourdough Starter

    San Francisco Sourdough Starter
    The San Francisco Starter has been discontinued since this article was written and replaced with the BakeryBits Dried Sourdough Starter (Wheat). Goldrush San Francisco Starter The dried San Francisco starter is very easy to use and will get you started in the world of sourdough baking, quickly and effectively. Once activated, your starter will, if looked after through simple feeding...
  3. Sourdough Scotch pancakes

    Sourdough Scotch pancakes
    More often than not I am asked what to do with the leftover starter that is normally discarded after refreshing sourdough starter ready for some bread baking. It seems a shame when it’s still relatively fresh and has developed such a lovely sour flavour to just throw it away.
  4. Garden Herb Sourdough

    Garden Herb Sourdough
    Gardens are burgeoning with greenery so it is a good time for a straightforward sourdough loaf using garden herbs. This loaf is fairly light containing mostly white flour with some rye and spelt flour for more complex flavours. I used a selection of herbs currently in our garden: parsley, coriander, sorrel, chives, rosemary and a good helping of nasturtium leaves which have a mild peppery flavour. You can any herbs that you have, just make sure that you take out any woody bits before finely chopping them all up.
  5. Rosemary, garlic and Parmesan Flatbreads

    Rosemary, garlic and Parmesan Flatbreads
    Serving suggestion - slice in half, fill with garden salad and lamb sausages These flatbreads are so versatile.  They are wonderful torn up and loaded with humous or taramasalata alongside a glass of chilled white wine, but equally they are perfect for sandwiches the following day. We serve them lightly toasted with barbecued lamb sausages and garden salad for...
  6. The Perfect Baguette - From the Larousse Book of Bread by Éric Kayser

    The Perfect  Baguette  - From the Larousse Book of Bread by Éric Kayser
    We are all really excited here at Bakerybits - there is a Larousse Book of bread freshly translated just out. The book is a step-by-step guide to French bread and as I turned each page it was everything I had ever been taught as an apprentice in a French bakery many years ago. It is written by Éric Kayser, who is...
  7. Rolled Oat Sourdough Boule

    Rolled Oat Sourdough Boule
    The cold weather is drawing me instinctively towards comfort food and a love for my porridge. Oats are very versatile and adding them to sourdough changes the texture and flavour of your loaf.  The crumb is softer, and slightly moister, and the oats add a gentle flavour. Nutritionally whole oats are an excellent source of fibre, protein and vitamin E...
  8. Minestrone Sourdough

    Minestrone Sourdough
    Making Bread Together by Emmanuel Hadjiandreou is my favourite book of 2014.  I wrote about this great bread making book just before Christmas and I am delighted to be able to share this recipe for a wonderful filling bread is from infused with an array of flavours.  It has got potato, celeriac, carrot, leek, red onion, garlic and oregano – all the...
  9. Sourdough Mill Loaf by Dan Lepard

    Sourdough Mill Loaf by Dan Lepard
    Photograph © Dan Lepard Dan Lepard, is undoubtedly one of the most influential bakers in the UK.  His gentle, informative style gives even the most nervous of bakers confidence. Most people know Dan from eight years of writing a weekly column for The Guardian, but it's not just the newspaper that made Dan's work lead the way for home bakers...