Recipes | Sourdough Bread Recipe

Posted by Karen on May 13, 2016 in Recipes, slider | 0 comments

Stoneground Sourdough

This recipe uses 60% stoneground flour and 40% bakers flour. Stoneground flour is created by grounding the whole wheat grain using a stone mill. The process is slower...

Posted by Karen on Jul 27, 2015 in Recipes | 0 comments

Classic Mixed Grain Sourdough

This is a beautiful sourdough with a grain mix added for more health and flavour. The variety of grains that can be added are unlimited. The only thing to be aware of...

Posted by Karen on Jun 19, 2015 in Recipes, slider | 3 comments

Rye Bread

This recipe uses 100% rye flour, it tastes beautiful and is often tolerated by people sensitive to gluten. It will make two loaves of rye sourdough with no kneading...

Posted by Kon on Feb 23, 2015 in Ingredients, Recipes, slider | 0 comments

Project Semolina: A less Sour Sourdough

One of the first questions posted on our site was from John asking for a way to keep the good properties of naturally leavened sourdough while minimizing the actual...

Posted by Boris on Dec 9, 2014 in Recipes, slider | 6 comments

Croissants leavened with Sourdough

Last week someone asked me how to convert yeasted bread or other formulas so the leavening is done by sourdough rather than bakers yeast. Good question, but I realised...

Posted by Boris on Oct 13, 2014 in Recipes | 2 comments

Rustic White Sourdough

To create this rustic sourdough using only bakers flour you must first create a sourdough and then the bread dough. Essentially the sourdough stage is a method to...

Stoneground Sourdough

Classic Mixed Grain Sourdough

Rye Bread

Project Semolina: A less Sour Sourdough

Croissants leavened with Sourdough

Rustic White Sourdough

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