I am very excited to announce the new season of my podcast, The Foodbod Pod, and this year we’re packing in LOTS of sourdough chat. Recipes, answers, hints, tips, we’ve got them all. Listen from the links below to hear what we’ll be bringing you – and my latest bigs news Listen here and enjoy! Or on Apple, Podbean, Spotify, Amazon, Google and other platforms. Brought you in partnership with Matthews Cotswold Flour and Shanas Sourdough. For everything you need to make fabulous sourdough: we’ve got you covered ..read more

You can make a starter from any wheat based flour. The following photos in this post will show you what the stages of a wholewheat starter may look like as you make it across 7 days. These are a guide as things may look a little different in your kitchen with your flour. This has been made using the steps and process you’ll find on my ‘how to make a starter’ page and in my full video. Day 1 The first mix will be a thick paste Day 2 By the second day it will have relaxed and spread a little and the surface may have become darker, this is normal. This will happen with my wholegrain flour. Day 3 ..read more

I made the dough for this loaf and baked it in a sandwich tin, but it could also be used to make buns in the same way as my hot cross buns. I have used oat milk and maple syrup so this loaf is ideal as a vegan option, you could also use milk of your choice and honey if you’d prefer. Makes 1 loaf or 12 rolls Ingredients for the dough 50 g active starter 375 g oat milk 500 g strong white bread flour 150 g mixed dried fruits and peels 50 g maple syrup 7 g salt, or to taste 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground allspice Optional for the criss cross design 50 g plain/all p ..read more

PLEASE READ Exciting news for all sourdough bakers: Season 2 of my podcast, The Foodbod Pod, is about to begin and this year we’re focusing heavily on our glorious SOURDOUGH! Yes! If you love sourdough, have questions, love my tips, fancy expanding your sourdough knowledge and listening to me chat all about it, you’re going to love it! It’s going to be FABULOUS! You’ll find various links below where you can listen to all of last season episodes and subscribe ready for the upcoming season. And and and…we return this year with our partner and sponsor Matthews Cotswold Flour and a brand new ..read more

This is a copy of a post I added to my Facebook page that I am copying here because I want it logged on my website too… This autumn and into winter, I have seen a real trend for overheating starters, and consequently many poor starters are over fermenting, and getting thin and hungry as a result from being too warm for too long. The fact is: A thin starter is a weak starter and will not lift a dough. And by putting starters in so much warmth for so long that’s what will happen. So please pass this onto anyone you think it might help: First and fore mostly, please tell anyone that you see doin ..read more

You can now watch the full steps of how to make a sourdough starter on my YouTube channel, everything you need to know all in one place! Find it HERE Happy making ..read more

Some top tips for your dough making… Give your dough the time it needs to fully prove. Watch your dough and not the clock, this is key to ensuring the dough proves as it needs to. Don’t leave dough on the oven overnight with the light on, it’s too warm for too long and it will over prove. Give your dough time to double overnight; depending on the temperature overnight this may take shorter or longer than my usual times stated in my master recipe. But if your dough does over prove, use it to make fabulous focaccia or flatbreads. NEVER EVER throw dough away, always use it. If you dough ..read more

I use pullman pans a lot in my recipe and when I first got my pullman loaf pans/tins I didn’t need to line them, but as time has gone on and the coating has started to come away, I find it best to line my pans and the video below shows how I do it. I use good quality parchment paper, the paper is already 30 cm wide, which is perfect for folding all the way over the top of the pan, and I cut it to 40 cm long, this makes it a perfect size for doing this. When you finish baking and you remove your loaf from the pan, if you then carefully remove the paper from the loaf you can use it many more ti ..read more

Following the success of our recent zoom bakealong class, Angela and I invite you to join us for more fabulous events, find details below and book your place now to join in the fun… Join us: Saturday 9th September 10am New Jersey/3pm UK time Class time 60-90 minutes This bakealong class is all about: how to included roasted garlic in your sourdough how to make, store and use chilli oil how to cook and use grains in doughs how to shape dough for a loaf tin how to make the softest pull apart sourdough rolls how to plant, grow, harvest and store garlic Inspired by on the ‘bulgur wheat, r ..read more

Yesterday I hosted an online bakealong of my stuffed pizza rolls, if you couldn’t make it, or even if you did, you can now watch the recording of the event and see how I make the rolls as well as how my fabulous guest Angela from Axe & Root Homestead makes her own tomato sauce…find it here ..read more