Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.

I've always wanted to explore the topic of flavour in bread. You don't need spices or other additives. You can conjure up great flavours with flour, water and salt. This recipe is about the Maillard reaction. This is basically toasting the bread. This produces great flavours such as coffee, caramel or chocolate. It takes a bit of effort to darken wheat bread like this, but it's really worth it! It's a completely different game!

When you work with sourdough, it is inevitable that a lot of old sourdough is left over when you refresh the dough. But what to do with it? One option is to compost it, but in the age of zero food waste and upcycling, you can also do something with it. Old sourdough is also perfect for adding flavor to yeast breads. Whether 2 weeks or 2 months old. Well, it always depends on your own taste. If you don't like the sourness, you have to be careful with the amount. In this recipe, I used yeast for the primary fermentation and incorporated old sourdough. It turned out really well, even though the amount was too much for my new bannetons.

In this video, I use yeast water made from red and black currants to bake a delicious no-knead bread. Follow along and see how this wild yeast adventure unfolds!

Shokupan is a super soft and fluffy Japanese milk bread that has taken the internet by storm. In this recipe, I use a tangzhong and a sweet stiff starter to create an incredibly moist and tender loaf. While I think the crust could have been thinner, the result was still amazing. Lowering the baking temperature next time might help with that. Let's dive into this twist on sourdough and Japanese milk bread!

Sourdough paired with walnuts creates a wonderful combination of flavors. The acidity of the sourdough and the nutty aroma of roasted walnuts make this bread truly special. This recipe covers both a walnut sourdough bread and an easy hack to transform the dough into delicious rolls.

Let me tell you, I am obsessed with ciabatta! This is actually my fourth ciabatta recipe on the channel, but that's because it's the perfect bread to play around with. Why? Because unlike some breads, ciabatta doesn't require a ton of shaping knowledge. You literally just dump the dough on your counter, divide it, and bake it! Easy peasy. Plus, for this recipe, I've added roasted sesame seeds which take the flavor profile to a whole new level. Seriously, this sesame sourdough ciabatta is the perfect summer bread - light, airy, with a beautiful crust and an extra flavor boost from the toasted sesame seeds. So ditch the store-bought stuff and let's bake some amazing ciabatta together!