There are many sourdough pizza recipes you can try. My favourite one by far is to simply make the dough as per the No Knead Sourdough Bread Recipe. Follow all the steps you would take to make this recipe (you can use just strong white flour or try using 00 flour) but once your final […]
What could be better than a bread that you don’t have to spend hours kneading? INGREDIENTS: 250g active Pre-ferment fed with a mixture of strong flours (half wholemeal, half white for example) – See 1) 275g water – it’s best to weigh this as opposed to measuring it in ml as it is more
NO KNEAD SOURDOUGH Read More »
This bread has a light crumb and lovely holes. The ingredients below make two loaves of around 900g/2lb each. If you don’t have 2 proving baskets/bannetons, you can rig one up by using a bowl and a heavily floured kitchen towel which you place inside the bowl. Halve all the ingredients to make just
LIGHT CRUMB SOURDOUGH Read More »
Kefir is a fermented drink which contains a diverse community of beneficial bacteria and yeasts. Kefir is produced by kefir grains. There are two different types of kefir – milk kefir and water kefir. Kefir “grains” are not really grains at all but symbiotic cultures shaped like small cauliflower florets (in the case of milk
In short, sourdough is a bread produced by a long fermentation of dough using naturally occurring lactobacilli and yeasts. Sourdough baking is the ancient way of bread-making, it has thousands of years of history behind it. The bread rises due to the carbon dioxide produced by the yeast. The lactic acid produced by the beneficial
© WILDBAKER 2025
Website Design by In The White Space
