Apricot season in the UK is from May to September so to celebrate this delicious crop of fruit we are publishing our Apricot & Barley Sourdough Saucepan Loaf. Roman gladiators had to be lean and fast and strong. They were known as ‘hordearii’, meaning ‘barley-eaters’. Studies on gladiators
Membership and Courses
Equipment, Books and Kits With Courses
This Week – Community Membership
Apricot & Barley Saucepan Sourdough
Bake 2 loaves and give 1 away
This is not just a one time task, but something we ask you to do throughout our courses. It is one of the principles that is right at the heart of our bread protocol and built in as one of our pillars in our systems change programme.
Community is an essentiall—and often overlooked—component of a
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Diversity leavens
Leavens are often over looked by bakers as an opportunity to add diversity. They are simply regarded as a means to make a loaf and yet this is one of the very best opportunities in creating a sourdough to create the kind of bake you want. Whilst the starter is the foundation to your loaf, the leaven
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Rhubarb & Ginger Jam
We're a little bit obsessed with rhubarb. We have nine plants in the garden. We have no idea what the varieties are called, but I do know that the early one came from our late grandmother Aunty Peg's garden, and the late one came from a lady I never had chance to meet either – my husband's other
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Whipped Ricotta Sourdough Tartines with Pickled Radish
Whipped Ricotta Sourdough Tartines with Pickled Radish
A tartine is an open-faced sandwich that can be served with either sweet or savoury toppings. You’ll often see them in cafes or bakeries, served for breakfast or lunch, yet they make a great meal or snack at any time of day. This tartine recipe
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Why is my sourdough loaf flat?
13 reasons why your sourdough loaf turned out flat.
The forums are littered with photos and comments from bakers asking each other why is my sourdough loaf flat?
It is frustrating, and a common problem and it is one of the very first things students who have previously baked sourdough ask when
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This Week – Bake For Health Certificate
Transform your starter into a sweet chocolate starter
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I often recommend this one to people who are baking in very hot environments. If you are trying to manage a starter in tropical heat then it is useful to know that the addition of cocoa slows this starter down.
It is also useful to know that you can convert any starter both to and from
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Why do you need a special starter for sweet sourdough baking?
A sweet sourdough starter is ideal for enriched and laminated doughs for bakes such as brioche, doughnuts and croissants. It helps maintain the gluten structure while still using wild yeast to raise the dough.
Why do you need a special starter for sweet baking
When you bake sweet sourdough, you
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Master Method: Our Classic Sourdough Brioche
This base sourdough brioche recipe can be baked as a loaf or used for any number of things. After taking the dough from the fridge, I use it to make sourdough rolls, brioche buns, loaves, babkas and cinnamon buns – it’s really versatile.
This Week – Nutrition and Digestibility of Bread Diploma
A deep dive into gut nourishing ingredients with Vanessa Kimbell
Phytochemicals Live Q&A with Venetia Mitchell
Venetia Mitchell is our in-house Nutritionist and Research Assistant here at The Sourdough School. Venetia’s training is based on the functional medicine model where she tailors dietary and lifestyle recommendations, using an evidence-based, personalised approach to healthcare. Venetia recognises,
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Phytochemicals with antioxidant power
Today’s food science looks beyond the basic nutrition of a plant. Focus has shifted to the levels of ‘phytonutrient’, or phytochemical present. Phytochemicals represent various bioactive components within the plant, including within the grains we consume such as wheat, barley and rye. These
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