Pizza, Bread & More
This is my go-to recipe and method for a Sourdough Loaf and one that I normally use as the base for any additions or slight tweaks that I may make for other recipes. I have found that, when working with Sourdough, perseverance is key! It can take some getting used […]
This recipe uses a pre-ferment, known as Biga. You make the pre-ferment around 48 hours before you plan to cook your pizzas, but it spends most of the time sat in the fridge doing its fermenting thing. This recipe is designed for pizzas that will be cooked in a high-temperature […]
This recipe will make around 12 scones that can be enjoyed with anything you like but our favourites include strawberry jam and butter or cream. I won’t even try to tell you whether you put the cream or jam on first as I know this is very strongly contested between […]
Jump to Recipe Sourdough Focaccia is a great place to start when working with Sourdough, as it is a lot more forgiving with fermentation and doesn’t require you to perfect fermentation times like you need to with a normal Sourdough loaf. In fact, if you are ever making a Sourdough […]
Hi, I’m Paul and discovered baking Sourdough and making Pizzas in 2020 (during lockdown). I've created this site to show some of the recipes and techniques that have helped me and hopefully others may find useful.
