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DOUGHRISEFOUNDERS
Learn how to use stretch and fold technique on sourdough pizza dough this summer. Better texture, stronger gluten, less effort than kneading.
A sourdough pizza topped with ripe peach, prosciutto and burrata. Blistered base, cold-proofed dough, proper summer flavours. Recipe from DoughRise.
Summer heat can wreck sourdough pizza dough fast. Here's how to control your proof, slow things down, and get a blistered base every time.
A summer sourdough pizza al taglio recipe with roasted peppers, spicy nduja and stracciatella. Crisp base, airy crumb, baked in a tray.
Want that leopard-spotted, crispy-yet-chewy pizza base at home? Here's how to actually pull it off with sourdough, without a wood-fired oven.
A classic sourdough Margherita pizza recipe with a slow-fermented base, blistered cherry tomatoes and fresh basil. Perfect for long summer evenings.
A summer sourdough pizza bianca topped with ribboned courgette, torn burrata and lemon oil. Crisp, blistered base with real depth of flavour.
A summer sourdough pizza bianca recipe: blistered white base, torn burrata, shaved courgette and zingy lemon oil. Simple, seasonal and genuinely delicious.
Sourdough doesn't have to rule your diary. Here's how to fit a bake around work, weekends, and real life without sacrificing the loaf.
Salt does far more than season your bread. Here's the science behind what it's really doing to your gluten, your fermentation, and your final loaf.
Understand the biology and chemistry of bulk fermentation so you can read your dough with confidence and bake better sourdough every single time.
Discover the science behind sourdough oven spring — what causes it, why it sometimes fails, and how to get that dramatic bloom every single bake.
Crisp, golden sourdough grissini flavoured with rosemary and flaky sea salt. A brilliant spring recipe that uses your discard and doubles as a showstopper.
Understand what's really going on inside your sourdough starter — the microbes, gases, acids and cycles that make wild fermentation work.