This is our ‘house sourdough’ recipe, and the best starting point if you’re new to making bread. Many of our other recipes extend from this one, so once you’ve got the hang of the basic sourdough, you can start to experiment with different grains, flavour additions, hydration levels, and percentages of whole grain flours. We like to use some wholemeal in our starters and bread, for flavour and texture, as well as nutrition.