Everything you need to know about raising a starter, baking great bread, and understanding what's actually happening in that jar on your counter.
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 of mature starter is fed 60 g flour and 60 g water,...
Read the guide →
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...
A reliable sourdough sandwich loaf — soft, square, holds up to mayo and pickle, made in a tin with proper crumb structure. Made for...
Soft, blistered, restaurant-quality sourdough discard naan in 30 minutes — the proper Indian flatbread, made on a hot frying pan, using up your discard.
Crisp, savoury sourdough discard crackers — a slow, oven-roasted recipe that uses up your discard, takes 30 minutes of active work, and produces something...
Restaurant-quality sourdough pizza base in a domestic oven — the right hydration, the cold ferment that builds flavour, and the bake-day technique for crisp...
A Jamie Oliver-style sourdough pizza dough with crisp edges, soft middle, and the signature 24-hour ferment that gives proper Italian flavour. Naples-inspired, UK kitchen-tested.
A reliable wholemeal sourdough country loaf — full of flavour, properly risen, not a brick. The handling adjustments and timing changes that make 100%...
Is sourdough actually better for your heart? An honest look at what the science says about sourdough, blood sugar, and cardiovascular health — separating...
Einkorn, spelt and rye explained — the three ancient grains UK bakers ask about most, what each one does to your sourdough, and how...
How to actually achieve an open crumb — what it means, what causes it, what scoring does, and the bake-day adjustments that produce dramatic...
Why temperature is the single biggest variable in sourdough — how to measure it, how to adjust for it, and how a 4°C swing...
Five reliable signs a sourdough starter is ready to bake with — including the float test, the rise window, and the discard-jar trick most...
What to expect, day by day, in the first 30 days of life with a new sourdough starter — the smells, the rises, the...
What the grey or brown liquid on top of your sourdough starter actually is, why it appears, whether it's safe — and exactly what...
Why your sourdough is coming out dense — the seven causes ranked by frequency, and exactly how to diagnose and fix each one. The...
Sourdough hydration explained simply — what the percentage means, how to calculate it, and how to use it to predict the texture, crumb, and...
A reliable, beginner-friendly classic white sourdough loaf — full method, timing, and the small details that separate a flat brick from a loaf you'll...
Five clear signs your sourdough starter is ready to bake with — plus a foolproof float test, what to do if it isn't ready...
If your sourdough starter has stopped rising — or never started — it's almost certainly one of seven things, ranked here by likelihood. UK...
A 7–14 day UK-first guide to building a sourdough starter from scratch — British flour brands ranked, UK water hardness map, kitchen-temperature reality, day-by-day...
Six likely causes of dense sourdough — under-proofing, weak starter, low hydration, poor shaping, oven temp, scoring — with crumb-photo diagnostics, UK fan-oven temperatures,...
Don't bin your starter — 25+ sourdough discard recipes from crumpets to brownies, sweet and savoury, all UK-tested with grams, °C, discard-age guidance, fridge/freezer...