The Sourdough Scoop

I made these amazing Sourdough croutons to add to my soup the other night and left them on the counter to cool down. By the time I came back to the kitchen, the croutons had all magically vanished! I guess someone had them for their snack and couldn’t wait til dinner! This crouton recipe is […]

When Beans On Toast got a makeover! We love this fresh summery dish. It makes for a perfect breakfast, lunch or side dish full of wonderful fibre, healthy fats and proteins, and it will delight your senses. It’s a real slice of heaven! Ingredients: Instructions:

This dish is a perfect summer dish or side, which is best paired with days-old Sourdough. The recipe calls for ripe and fragrant tomatoes, cherry or regular.

One of our darker and denser loaves and the latest addition to the Good In Bread family, the Nordic rye ‘loaf story’ baked in a tin with sunflower seeds and rye flakes takes its roots in Germany, where many enjoy it as a savoury breakfast with sides, such as cheese, cured meats or eggs, but it can of course also […]

This is the perfect lazy weekend breakfast and a great way to use your days-old Sourdough bread. Decadent and nutritious at the same time, it is full of gooey goodness, what with a soft and ripe avocado, salty feta cheese and runny poached egg. Ingredients: The Recipe: Enjoy!

We’ve put together an alphabetical list of the Sourdough bread-maker’s most common vocabulary for all of the bread-lovers and bread-curious minds out there. Take a look below!  Crumb: the texture of the inside of a loaf of sourdough bread. Often based on the size of the holes produced by the carbon dioxide or the hydration […]

We believe Sourdough Bread has a truly amazing power, not only because it tastes so unique due to its characteristic sour flavour, but also because, if done the proper artisan way using natural starters and slow fermentation processes, it can actually be good for you!  Sourdough bread is achieved by the fermentation of dough using natural […]

This week’s Loaf of The Week is a goodie. Our beloved ‘Labour of Loaf’ has that distinguishable dark woody crust, but it is also more open-crumbed than a lot of other whole-wheat breads, which tend to be a lot denser. It’s the healthier cousin of our popular ‘True Loaf’, as it offers more fibres and minerals, to give you lots of energy and […]