Everything you need to know about raising a starter, baking great bread, and understanding what's actually happening in that jar on your counter.
In 30 days, an empty jar becomes a living starter, three discard bakes build your confidence, and a single bag of flour turns into a loaf you're proud of. This is the full 30-day home sourdough...
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You've made discard pizza on a Friday night. You've made a discard-bread loaf that didn't fall over. Both bakes used yeast, both forgave most...
Starting a sourdough starter from scratch costs about £3 in flour and takes 7–14 days of daily attention. Buying a sourdough starter kit costs...
You don't need a Dutch oven to bake sourdough — but you do need to recreate what it does. A Dutch oven traps steam...
For UK home bakers, the best flour for sourdough is a strong white bread flour with at least 12% protein — Marriage's Finest, Shipton...
The poke test is the single most reliable way to know if your sourdough is ready to bake: press a damp finger 1 cm...
A flat, dense or gummy sourdough almost always traces back to one of three things: an under-developed dough, a wrong fermentation window, or an...
Scoring sourdough is the single cut that decides whether your loaf opens up beautifully or splits at random. Hold the lame at a 30°...
Bulk fermentation is the long first rise after mixing — typically 4–6 hours at 24°C, or 8–12 hours at the cooler UK ambient temperatures...
Sourdough hydration is just the ratio of water to flour in your dough, written as a percentage. A loaf at 75% hydration has 750...
Your first sourdough loaf takes about 36 hours from a mature starter to a baked loaf — but only 2 of those hours are...
Sourdough discard pizza dough turns Friday-night dinner into a 90-minute slow event the whole house wants to be part of. 250 g strong white...
This no-knead sourdough discard bread bridges the gap between a discard recipe and a real sourdough loaf. It's yeasted — just 7 g of...
These sourdough discard pancakes use 200 g of any-age discard, plain flour, milk, egg, and a teaspoon of baking powder. Mix the night before...
Sourdough discard crackers are the easiest way to use up leftover starter. You whisk 200 g discard with 30 g olive oil and a...
Sourdough discard lasts up to 2 weeks in the fridge in a sealed jar at 3–5°C. It's still safe to use for longer —...
Sourdough discard is the portion of starter you'd normally throw away before feeding. It's still living dough — just hungry — and it adds...
A jar of sourdough discard isn't waste — it's the start of pancakes, crackers, focaccia, scones, banana bread, and pizza. We've collected 25 of...
Your sourdough starter is mature. Here's the week between bake-ready starter and baker-ready you — the UK plan, equipment, and bake-day schedule.
A dehydrated sourdough starter keeps for years — making it the cheapest insurance policy a home baker can have. You spread a thin layer...
A dormant sourdough starter is almost never dead — it's just hungry. Even after months in the fridge, weeks forgotten on a counter, or...
A rye sourdough starter ferments fastest and gives the deepest flavour. A wholegrain starter sits in the middle — quick to lively, with a...
A sourdough starter is usually ready to bake with after 7–10 days, but at UK ambient temperatures of 16–20°C it can take 14 days...
The 1/3/3 rule is a sourdough starter feeding ratio: 1 part starter, 3 parts flour, 3 parts water by weight. A 20 g spoonful...
A sourdough starter is a living culture of wild yeast and lactobacillus bacteria, kept alive in a jar with nothing more than flour and...
A sourdough starter that's not bubbling almost always traces back to one of three things: temperature, feed schedule, or flour. The good news —...
Feed a sourdough starter once a day at room temperature, or once a week in the fridge. Each feed is equal weights of flour,...
If you can stir flour into water, you can make a sourdough starter. This is the recipe we use at the Hub. A sourdough...
To make a sourdough starter from scratch, mix 50 g wholemeal flour with 50 ml lukewarm water in a clean jar, leave it loosely...
A sourdough starter is a living mix of flour and water that captures wild yeast and lactic acid bacteria from your kitchen — usually...
A fast sourdough recipe that takes 6 hours from start to finish — for when you don't have 24 hours but still want real...
Soft, tender sourdough rolls with proper crust and tang — the recipe for dinner rolls, hot dog buns, and burger buns. Genuinely good homemade...
Why your sourdough dough is too sticky to handle — the four common causes and exactly how to fix each, plus the trick that...
How to store sourdough bread so it stays as good as the day you baked it — what to do, what to avoid, and...
Genuine homemade sourdough baguettes in a UK kitchen — the recipe, the technique, the tricks for a proper crisp crust and open crumb in...
Everything you need to know about scoring sourdough — depth, angle, blade, patterns, and the small details that turn a flat loaf into a...
The complete guide to bulk fermentation in sourdough — what it is, when to stop, how to read the dough, and why most home...
Proper homemade sourdough crumpets with all the holes and the right buttery soak. The 25-minute recipe that produces something genuinely better than anything in...
Sourdough discard brownies — fudgier, deeper-flavoured, with the right hit of bitter chocolate. The 35-minute recipe that converts even brownie-sceptics.
Sourdough discard pasta — silky, slightly tangy, restaurant-quality fresh pasta in 30 minutes. The technique that uses up your discard and produces something better...
Genuinely good homemade sourdough ciabatta — light, holey, with proper crispy crust. The recipe that produces Italian-quality bread from a UK kitchen.
Twelve genuinely good ways to top sourdough toast — from the classics to the unexpected. The lookup guide for what to put on your...
A UK-friendly sourdough pizza dough — proper Italian flavour, 24-hour cold ferment, made with flours you can buy at any UK supermarket. The home...
Soft, blistered, restaurant-quality sourdough discard flatbreads pan-cooked in 20 minutes. The proper recipe with the small details that separate good from great.
Twelve sourdough discard recipes you can make in 30 minutes or less — pancakes, crackers, flatbreads, scones, and more. The fast lookup table for...
The best sourdough croutons you'll ever make — crisp outside, slightly chewy inside, deeply flavoured. The technique is simple and the difference between this...
Soft, blistered sourdough discard flatbreads — the 20-minute recipe that uses up your discard and produces something better than any naan or pitta from...
Proper sourdough discard scones — light, tender, with the right rise and the right tang. The Sunday-morning recipe everyone in your house will request...
A genuinely delicious sourdough discard cake — moist, tender, deeply flavoured, with the chocolate-orange variation that converts even sceptics. Better than most cakes that...
A proper olive sourdough loaf — Mediterranean intensity, deeply flavoured crumb, the right olives for the job. Tested side-by-side with a Tuscan farm bakery's...