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DOUGHRISEFOUNDERS
Why does sourdough crust go thick and shattery on some bakes but soft and chewy on others? The science explained for home bakers.
Scoring your sourdough isn't just decorative. Here's the science behind why how and where you cut your dough changes everything about how it bakes.
Oven spring is where all your prep pays off. Here's the science behind what actually happens in those first 15 minutes — and how to get more of it.
A vibrant spring sourdough flatbread pizza with blistered cherry tomatoes and whipped feta. Easy recipe using your active sourdough starter.
A story about how one conversation changed my whole approach to sourdough — and why spring is the best time to start your own journey.
A pillowy, golden sourdough focaccia topped with spring onions, olives and flaky sea salt. Simple, satisfying, and perfect for spring baking.
Not sure when bulk fermentation is finished? Learn the visual and tactile cues that actually tell you your sourdough dough is ready to shape.
Sourdough not rising? Here are the real reasons your loaf is staying flat and practical fixes to get your bake back on track this spring.
Learn how temperature shapes fermentation speed, flavour, and oven spring in sourdough — and how to use it to bake better bread every time.
A bold, spicy sourdough pizza with nduja, roasted peppers and a drizzle of honey. Perfect for spring weekends when you want something a bit special.
A spring sourdough pizza topped with ribboned courgette, creamy burrata and homemade basil oil. Long-fermented dough, big flavour, minimal fuss.
A fresh spring sourdough flatbread pizza topped with whipped ricotta, peas and mint. Easy recipe with long ferment for deep flavour. Perfect for March baking.
One baker's honest account of how the right tools changed his sourdough routine — and why spring is the perfect time to start getting serious about bread.
A spring sourdough flatbread pizza topped with crème fraîche, smoked salmon and fresh dill. Light, tangy and perfect for the season.