January 2024 - I now use a selection of home milled pulses in my sourdough recipes (6%). The results are amazing! I usually use 4 different pulses, any from the following list: split peas, red lentils, fava beans, split fava beans, chick peas, etc. This adds a lot more protein, diversity, texture and flavour in to your bread. Check out up to date information and recipes at: @sourdough2021@mastodonapp.uk

April 2023 - I haven't forgotten this website but most of my time, recipes, etc can be found on my Mastodon account.  Please check me out there. My bread is now turning out better than it ever has done.  Therefore, look at some of my later recipes or hop over to Mastodon for more up to date recipes, news, etc.  The addition of a proofer, cast iron bread pan, scalding flour and a Mockmill 100 have revolutioinised my sourdough making and it will yours too!M

astodon

December 2022 - The next step - a Mockmill100 is now used to mill my own flour.  The difference is astonishing!  Follow me on Mastodon for more up to date ideas and recipes

June 2022 - I now use Marriage's very strong Canadian flour, Camelina seeds, whole rapeseed, sage flowers, chive flowers and many other ingredients to create diversity.  Follow me on Mastodon:  @sourdough2021@mastodonapp.uk

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September 2021 - I now scald low protein flour like Spelt, rye and Einkorn.  This creates lighter, moister bread.  I use this method all the time and I am now able to produce consistently excellent sourdough.

13 January 2021 - Things have moved on in the last year!  My sourdough has now taken on a new lease of life!  Covid 19 has been a nightmare for everyone but being at home a lot has meant more time in the kitchen refining my recipes.  I now make bread from the Tartine Bread book, San Francisco sourdough and Colorado sourdough.  Over the next few months I will add further pages to include some of these delightful sourdough recipes.  Take care and look after yourself, your family and friends plus sourdough starters.

* Addendum (27 July 2018)       'Sourdough baking is not an exact Science'

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Your sourdough can be influenced by many factors - the type of flour, moisture content, room temperature, length of fermentation, etc.  The recipes and timings are only guidelines and you may need to adjust and experiment to perfect your loaves.  After many years of baking bread I still get loaves that aren't as good as others.  And then at other times I produce loaves that I want everybody to share!  Now most of my loaves are left for 2 hours for a first rising and then anywhere from 2.5 to 5 hours for a second rise (press your finger into the dough to check.  If the indentation disappears quite quickly, it is ready to go in the oven).  I bake at least once a week (usually 2 loaves with each session) and put what I don't need in the freezer.  Use what works best for you.  Sourdough baking is exciting and enjoyable and the results will be far better (and cheaper) than you can buy!

* See below for 'using a cloche'