One of the really useful perks of developing your understanding of sourdough fermentation is the ability to convert yeasted (whether fresh yeast, active or instant dry yeast) recipes into a sourdough version. I find this useful for two main reasons; the first being that I now have a handful of ‘go-to’ options for using up…
Author: sourbrobaker
Pizza Party!
Since I got my Roccbox a little over a year ago, I reckon I’ve baked well over 150 sourdough pizzas in that little workhorse of an oven! Although I often make minor tweaks to my formula, the below is my ultimate go-to when I want a really flavoursome crust with plenty of extensibility. Before I…
Quentin’s Millet Brownie
Being more interested in the bready-side of baking rather than the sweets-side, I can honestly say I’ve not made many brownies in my life. That’s not to say I don’t enjoy eating them, but in general I’d much prefer to have my hands in a sourdough bread dough than a brownie or cookie batter. Having…
Fermented Fresh Pasta (SOURDOUGH PASTA)
Lately I have been trying more and more to replace white and unfermented flour in my diet with wholegrain and fermented flours. This is mainly from a health perspective as I don’t believe it is good for our bodies to consume so much refined white flour or flour that hasn’t been fermented first to aid…
The ‘9-5’ Sourdough
One of the biggest challenges of the home baker who works a 9-5 office job is fitting in baking sourdough bread around their day. Most of the recipes and guides out there require you to complete a step at certain times throughout the day, making following of said guide very difficult. It then falls to…
Sourbrobaker 