Sarah and Aitana make a loaf of this rye each week in their kitchen. It’s wonderfully simple but utterly delicious, with sweet and savoury meals alike. They like it best toasted, spread thickly with homemade jam and salted butter or with scrambled eggs but it goes with just about anything.
Norfolk baker and teacher Sue Hudson of Bread Workshops has created a trusty and delicious sourdough boule featuring rye and Flanders wheat for Sourdough September.
This wonderful sourdough recipe is from acclaimed Cornish chef James Strawbridge’s new book about salt. Wholemeal flour is a great addition to any sourdough loaf. Although you won’t get the same large holes and oven spring that you would get from a white loaf, the flavour and nutrition are much improved.
There is no better way to start the day than with this wonderful Rye and Walnut Sourdough Granola. This is a great recipe for sourdough baking looking to use up starter discard.
Delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings.
This sourdough focaccia recipe is from Vanessa Kimbell of The Sourdough School. It's perfect for on-the-go sourdough lovers as it only requires 10 minutes of hands on time. Inspired by Vanessa's book 10 Minute Sourdough, Breadmaking for Real Life, a cornucopia of 10-minute recipes designed to nourish the gut.
Kimberley Bell, founder of Nottingham's Small Food Bakery, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
