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 over a decade of baking sourdough I am still amazed every time I pull a loaf out of the oven. To me this is one of the most rewarding things you can do in the kitchen but be careful, before you know it you…

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…