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We often think of sourdough as simply a way to make bread, but Vanessa Kimbell's books on sourdough will change your mind.
The Italian classic turns sour, with an olive oil enriched crumb and a light scattering of toppings.
A nice way to avoid the headache of managing sourdough starter.
A delicately light and crisp loaf made with a mix of wheat and rye flours.
A springy and light stovetop bread that soaks up your favourite toppings.
Do you find it hard to judge when your bulk proof is done?