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Open crumb or tight crumb — here's the actual science behind why your sourdough crumb structure turns out the way it does, and how to change it.
Soft, pillowy sourdough pita bread with a wild herb za'atar butter. A genuinely useful recipe for spring baking with your active starter.
A slow-fermented sourdough pissaladière with caramelised onions, anchovies and olives. A French classic on a proper sourdough base. Recipe + tips.
A spring-ready sourdough focaccia topped with roasted grapes, gorgonzola and walnuts. Deeply flavoured, surprisingly simple, and absolutely worth your weekend.
A pillowy, golden sourdough focaccia bianca topped with roasted garlic, rosemary and flaky salt. Perfect spring baking project with real fermentation flavour.
Want more tang in your sourdough, or less? Here's the actual science behind what controls flavour — and how to dial it in at home.
A bright spring sourdough flatbread pizza with wilted spinach, lemon-spiked ricotta and toasted pine nuts. Easy recipe with a same-day dough option.
A spring sourdough pizza with asparagus, prosciutto and melted taleggio on a crispy fermented base. Proper flavour, proper texture, dead easy to pull off.
Autolyse is one of the simplest techniques in sourdough baking — and one of the most overlooked. Here's how to do it right and what it actually changes.
Sourdough doesn't have to rule your weekend. Here's how to plan your bake schedule around your actual life and still get brilliant results.
Shaping sourdough is about more than looks. Learn the practical steps to build real surface tension and get a better rise every time.
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.
