Tag Archives: sourdough

Making a Starter from Scratch & Sourdough Country Bread Recipe

  adapted from Bread Matters by Andrew Whitley (Fourth Estate). Book (and dried starter) are available from www.scotlandthebread.org This is a delicious full-flavoured bread with a chewy crumb and thick crust made without added yeast. Wild yeasts in the flour multiply to raise the dough while naturally-occurring beneficial lactic acid bacteria give the bread its […]

‘Bake Two, Share One’ Recipe for Coronavirus Bread Communities

How can we help during the Coronavirus outbreak? We have been putting our heads together to work out how we can best play to our strengths and yours.   We’re focusing on two activities: 1. ‘Bake Two, Share One’ 2. Responsive help, tips, guidance and troubleshooting from us to help you bake your best loaf […]

Focaccia and Flatbread

This dough works well as the basis for many kinds of flat bread. It is a soft dough with a high water content that spreads outwards easily while puffing up a little with holes of varied size. It can be shaped like a slipper to make a classic ciabatta or rolled out very thinly to […]

Scottish Wholemeal Baps

Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge Dissolve the yeast in some of the water and add it to the flour with the rest of the water. Mix until all the ingredients are thoroughly combined. Cover and ferment this dough at room temperature for 12-18 hours. Stage 2: the […]

Why Bake Sourdough?

Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they raise the dough more slowly. The lactic acid bacteria (LAB) also require many hours of fermentation to work their wonders. Real sourdough is very simple, […]