Sourdough

A Loaf To Be Proud Of

I’m guessing that you, like me, are here because you love good bread? And delicious toast, with just the right chew factor, dripping with? You’re in the right place.

Over lockdown I put together a guide to making my favourite homemade sourdough. This was borne out of a desire to simplify what can seem like a bit of an intimidating process to the beginner – and make baking your own sourdough at home a bit more achievable and fun.

I think this ‘no knead’ sourdough method is a bit of a revelation. A sort of rebellious lazy version that anyone can do but still works beautifully, producing a loaf with a gorgeous crust and a delicious chewy texture and complex flavour. Think of this as a bit of introduction to the baking art – one so simple that it might actually get you hooked!

The guide contains everything you need to know with step-by-step pictures to help you along the way.

Alongside recommendations for equipment and ingredients you will also find a Troubleshooting section with advice on growing your own starter, baking faster loaves, etc.

The guide is completely FREE and I’ll even share some of the Cook Folk starter culture to get your going if you are keen. All I’ll need is your email address so I can whizz the guide to your inbox. Click here to sign up and download the guide

What makes this sourdough different?

There are lots of methods for making sourdough – and whilst not wishing to challenge the wisdom of master bakers – many are quite complicated and off-putting for the first time baker. This method is a springboard from which to explore the world of sourdough and perhaps start to develop and adapt your own unique method.

In order to cut down on process and save home bakers hands I don’t do the traditional series of stretches and turns (kneading), instead favouring a more hands off approach and a very long, slow fermentation which allows the friendly bacteria and my fridge do the hard work. I also use a ‘dutch oven’ style lidded pan to cook my bread. This provides heat from the base which gives you your rise and the closed pot gives you the steam that ensures a great crust. You won’t get the characteristic huge airy bubbles often found in sourdough bread, but a good rise and medium sized holes (that I actually prefer for toasting as the butter stays on top rather than just melting through!). You will however get a loaf with increased nutrients, vitamins, healthy gut bacteria, flavour and a great texture.