Recipes
One method, many loaves
Every recipe here grows out of the Master Loaf. Bake that one a few times, then branch out.
Everyday loaf
The Master Loaf
A country-style sourdough with a crunchy, golden crust and a soft, open crumb. The one everyday recipe you'll keep coming back to.
Beginner · ~20 hours · 71% hydration
Wholegrain
Half-Wholegrain Country Loaf
The Master Loaf with half wholegrain flour — nuttier, heartier, a little more sour, and still with a surprisingly open crumb.
Intermediate · ~20 hours · 78% hydration
Flavoured
Beetroot Sourdough
A show-stopping magenta crumb with a gentle, earthy sweetness. The Master Loaf with cooked beetroot purée replacing part of the water.
Intermediate · ~20 hours
Flavoured
Raisin & Walnut Loaf
The Master Loaf folded with plump raisins and toasted walnuts. Perfect toasted with butter, and the best breakfast bread in the house.
Intermediate · ~20 hours · 71% hydration
Wholegrain
Spelt Country Loaf
A deep, sweet, nutty loaf with 40% wholegrain spelt. Spelt is gentler and more extensible than wheat — a little less water and a little less folding.
Intermediate · ~20 hours · 72% hydration
Enriched
Sourdough Brioche Buns
Soft, glossy, sesame-topped buns leavened only with starter. Enriched with milk, egg and butter — for burgers, breakfast or school lunches.
Intermediate · ~8 hours (or overnight)