Hello Reader, Lately, I’ve been in a bit of a focaccia frenzy. Fluffy, golden-edged sourdough topped with… well, just about anything I can get my hands on. From herbs and olive to sweet figs and honey — it’s the easiest way to keep your sourdough baking exciting (and your dinner table full of showstoppers). But the crown jewel? My Sourdough Almond Croissant Focaccia. Yes, you read that right. It’s hands-down the most exciting thing I’ve baked in 2025 so far — and I can also safely say I won’t...

Hello Reader, If the whole boule shaping + Dutch oven + fancy gear thing has been making you quietly panic... you’re not alone. And here’s the good news: You can bake sourdough in a regular loaf tin. It’s a brilliant option for beginners, especially if you’re still building up your shaping confidence — or just not quite ready to splash out on a Dutch oven and banneton baskets! The result? A crusty, sandwich-ready sourdough loaf with all the tang and chew, minus the fuss. Want to give it a go?...

Hello Reader, You know that little jar of sourdough discard staring at you from the back of the fridge? Yep, that one. Before you toss it or make another batch of sweet treats, here’s a cheeky little kitchen hack to put it to good use — no baking required! ✨ Use it to thicken your sauces. ✨ Here’s how: Scoop 1–2 tablespoons of your sourdough discard into a bowl (the amount depends on how much sauce you're making). Whisk it with a few tablespoons of cooled-down sauce (or cold water — that...