Sourdough's global journey has seen it become a beloved addition to diets and café menus worldwide, renowned for its delicious flavour and health benefits.

We explore what makes sourdough unique—its natural leavening process using a fermented mixture of flour and water known as a 'starter'.

This natural fermentation process, free from commercial yeast and additives, is what sets sourdough apart as a healthier alternative to supermarket bread.

We also break down the basic ingredients required for making sourdough: high-protein bread flour, water, salt, and of course, the all-important sourdough starter.

Maintaining a starter is akin to nurturing a living organism, filled with millions of wild yeast and bacteria that give sourdough its characteristic tang. We touch on the essential tips for caring for your starter, troubleshooting common issues, and the various factors that affect the success of your loaf, from humidity and temperature to the recipe and hydration levels.