The Sourdough Scoop

By 2026, all non-wholemeal flour in the UK will include folic acid. Learn why it’s happening, what the science says, and how it affects artisan baking.

Ever wondered if sourdough loaves and bagels need different storage tricks? They do! From room temperature tips to freezing and quick oven refreshes, here’s how to keep your bread tasting fresh and delicious, bite after bite.

Artificial intelligence is all around us, but it’s not just in tech and gadgets – it’s starting to influence the baking industry too. Can AI bring consistency to sourdough without losing its human touch?

Learn why including sourdough in your diet could make managing menopause a little easier — and tastier.

Sourdough fermentation does more than make your loaf tangy and chewy — research shows it can break down some gluten, making it easier on your stomach for those with gluten sensitivity. Curious to find out more?

Mould happens — and that’s perfectly natural. Unlike industrial loaves packed with preservatives like fermented wheat flour, fresh sourdough is alive, tasty, and naturally slower to mould. With a few clever storage tricks (including our freezer-ready sliced loaves), you can enjoy your sourdough for longer without fear.

The Bagel Chips you’ve all been waiting for are finally here! Got spare bagels at home that are 1-2 days past their fluffy hey day? No problem, try these easy bagel chips with any seasoning of your choice. We love ours with a sprinkle of olive oil and our Spicy Everything Seasoning! 1.⁠ ⁠Preheat oven […]

These melba toasts are a simple but yummy savoury snack, ideal as canapes or as a light starter. These are ideally made with days-old sourdough, to give the toasts a perfect crunch after toasting and as a way to use up any leftover bread that is on the turn.  Ingredients (serves 6):  Firstly, preheat the […]