This is my go-to sourdough recipe. The one sourdough loaf I make at least once a week without fail. It’s predominantly a white wheat sourdough, with some wholewheat flour to add flavour and texture.
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But how much does our springy bran-flecked wholesome-looking loaf really have in common with the bread our British ancestors were eating some five hundred years ago? My stint as the LoveFood.com bread writer continues, with a post on: Rustic breads of the past and peasant, along with a recipe for maslin bread (a mix of whole wheat and dark rye)
Looking for a healthy bread snack? Why not try making your own rye crispbreads. Scattered with caraway and fennel seeds and a sprinkling of sea salt, these crispy more-ish flatbreads are great when you get the munchies or eaten with dips. Head over to LoveFood.com for my article on: Rye flour and how to bake with it, and my Rye Crispbread recipe
Ciabatta’s surprising history, and tip and tricks for working with this super-wet dough along with a step-by-step recipe on how to make your own (Note: patience required!)
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Sitting round the dinner table, carving thick slices off a hearty wholemeal loaf from the local artisan bakery or our own oven, we take pride in our part in a bread tradition that stretches back millennia. After all, the 
Want to make your own ciabatta at home? Head over to