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Understand what's really going on inside your sourdough starter — the microbes, gases, acids and cycles that make wild fermentation work.
Make sourdough manakish at home with a pillowy, charred base and fragrant za'atar topping. A brilliant spring flatbread recipe from DoughRise.
A spring sourdough focaccia recipe topped with tender asparagus, whipped feta and a drizzle of honey. Light, airy, golden-bottomed and worth every hour.
A light, blistered sourdough flatbread topped with whipped ricotta, fresh spring peas and mint. Perfect for May — easy, seasonal and genuinely delicious.
Make proper sourdough ciabatta at home — open crumb, crisp crust, blistered top. A full recipe with tips on handling high-hydration dough this spring.
A sourdough pissaladière recipe with slow-cooked onions, anchovies and Niçoise olives. A stunning spring bake that's easier than it looks.
Cold proofing sourdough overnight can transform your loaf — better flavour, easier scoring, and more control. Here's how to do it properly at home.
A beautiful spring sourdough fougasse with olives, thyme and lemon zest. Crispy edges, open crumb, and a dough that's genuinely fun to make.
A sourdough lahmacun recipe with crispy thin crust, spiced beef topping, pomegranate molasses and fresh herbs. The Turkish flatbread pizza you didn't know you needed.
A sourdough Turkish pide recipe with spiced lamb, roasted peppers and sumac yoghurt. Crisp base, fluffy edges, proper spring baking project.
Make sourdough pizza al taglio at home — a crisp, airy Roman-style tray bake with potato, rosemary and smoked mozzarella. Full recipe and technique guide.
Sourdough sfincione is a fluffy, deeply savoury Sicilian pizza made with a slow-fermented dough. A proper weekend bake for spring — here's the full recipe.
Wild yeast and lactic acid bacteria both live in your sourdough starter — but they do very different jobs. Here's what's really going on inside your dough.
A springtime sourdough focaccia topped with slow-roasted tomatoes, garlic and torn basil. Rich flavour, open crumb, and a crisp olive oil base.
