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sourdough baking

  • Dan Lepard shares his sourdough secrets

    Earlier this year we ran an exclusive competition for one lucky baker to win a place on Dan Lepard’s Sweet Sourdough Bread & Cakes course hosted by Juniper & Rose Kitchen Garden School in October. Dan taught the group of keen bread bakers some original and delicious sourdough recipes including chocolate sourdough cakes, fruit focaccias and fruity sourdough loaves. Sweet sourdough enthusiast Andrea Norrington has written a fantastic review of the day if you would like to read more. Congratulations to Michael Wake-Walker who won the competition – we were pleased to hear you had a very enjoyable...

  • Sourdough Scotch pancakes

    This recipe comes from Vanessa Kimbell, our resident baking expert.

    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. Continue reading

  • Sourdough September

    We’ve long been supporters of the Real Bread Campaign and were pleased to hear about the launch of its latest campaign, Sourdough September. Throughout September, sourdough lovers across the UK are sharing the delights of the original form of leavened real bread in Britain’s first ever national sourdough celebration. If you haven’t got involved already, there’s still plenty of time to celebrate baking real sourdough, with plenty of events and courses on offer across the UK – see the Real Bread Campaign for full details.

  • San Francisco Sourdough Starter

    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, last forever and you will not need to buy any more. See this article for guidance on looking after your starter. Activating Your San Francisco Starter A point of note for all sourdough (and yeast) baking is that in some places, the tap water can be fairly heavily chlorinated. The job of the chlorine is to kill of yeasts and bacteria...

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