A simple and easy to make sourdough tin loaf. While I often bake batard style loaves we really enjoy having a tin loaf at home for weekdays. Quickly toasted for breakfast or made into a hearty sandwich for lunch, this sourdough bread is a wonderful…

Why use fresh flour? I was first introduced to fresh flour when I was living in Copenhagen. I was visiting a friend for dinner and she served the most delicious Rugbrød (rye bread) that I had ever had. Of course I wanted to know more…

After nearly 20 years of baking sourdough, I’m still amazed every time I pull a loaf out of the oven. This beginner sourdough recipe is the perfect way to start your journey—turning just flour, water, and salt into a beautiful, crusty loaf with a light,…

One of my all time favourite ways to use sourdough discard is in a sourdough discard tempura batter. These stuffed squash blossoms combine delicate flavours and a subtle sweetness, with a light golden crunch. The filling is made with ricotta that is whipped and mixed…