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Banana bread
Discardbeginner
Sourdough discard banana bread with more depth of flavour than the classic version. The discard adds subtle tang that cuts through sweetness, deepens flavour, and produces a more tender moist crumb, while using up starter you would otherwise throw away. Three overripe bananas, one bowl, no mixer, no fermentation wait. Ready in under 2 hours.
200g flour · 0g discard
Banana bread (no added sugar)
Discardbeginner
A naturally sweetened sourdough discard banana bread with zero added sugar. Sweetness comes entirely from very ripe bananas, the riper and blacker the better. The sourdough discard adds tang and depth that keeps the loaf from tasting flat without sugar. Moist, tender, and genuinely satisfying. Works for breakfast or a lunchbox, as a toddler snack, or as an everyday loaf for anyone reducing refined sugar.
200g flour · 0g discard
Discard chocolate chip cookies
Discardbeginner
Sourdough discard chocolate chip cookies with browned butter, chewy centres, and crisp edges. The discard adds a subtle tang that deepens the flavour beyond any standard cookie recipe: complex and caramel-edged. One bowl, no mixer, no fermentation wait. Ready in under an hour.
225g flour · 0g discard
Discard matcha white chocolate cookies
Discardbeginner
Sourdough discard matcha cookies with white chocolate and browned butter. Vibrant green, chewy in the centre, crisp at the edges. The discard adds a fermented tang that cuts through the sweetness of the white chocolate and amplifies the earthy bitterness of the matcha. Three Pantry Favourites in one recipe: matcha powder, white chocolate callets, and vanilla powder. One bowl, no mixer, no fermentation wait.
220g flour · 0g discard
Discard pancakes
Discardbeginner
Sourdough discard pancakes that are light, fluffy, and ready in 20 minutes. The discard adds a gentle tang that makes these taste more complex than any regular pancake mix, and uses up starter you would otherwise throw away. One bowl, no mixer, no fermentation wait. The best use of discard on a weekend morning.
120g flour · 0g discard
Everyday white sourdough
Loafbeginner
An easy everyday sourdough bread recipe with a crisp crust, soft crumb, and mild flavour. The 70% hydration dough is beginner-friendly, easy to shape, and designed for an overnight cold proof, making fresh homemade sourdough simple to fit into a busy schedule. Perfect for baking in a Dutch oven.
500g flour
High hydration country loaf
Loafadvanced
A bold, open-crumbed country loaf with a deeply caramelised crust and complex, slightly tangy crumb. This recipe blends bread flour with a modest percentage of wholemeal to add flavour and nutritional depth while keeping the dough workable for ambitious home bakers. At 78% hydration this is a genuinely high-hydration dough. It rewards patience, good technique, and careful reading of the dough. A deeply satisfying milestone for the growing sourdough baker.
500g flour
Poured sourdough discard crackers
Discardbeginner
The easiest cracker you will ever make: no rolling, no dough ball, no waiting. Sourdough discard, melted butter and salt become a thin, snappy cracker with a gentle tang. You spread the batter straight onto parchment and bake. One base recipe, eight ways to flavour it: flaky salt, seeds, parmesan and black pepper, French onion, Italian herb, everything bagel, tomato and basil, or furikake.
0g flour · 0g discard
Rustic wholemeal loaf
Loafintermediate
A hearty, flavourful wholemeal loaf that delivers the nuttiness and nutrition of wholegrain without the density that puts beginners off. At 40% wholemeal this dough is forgiving enough to teach real sourdough technique while still producing a genuinely complex crumb and a thick, crackling crust. A practical everyday loaf for families who want something more substantial than white bread without committing to a 100% wholemeal brick.
500g flour
Rye blend loaf
Loafintermediate
A deeply flavourful rye blend loaf with an earthy, slightly sour character and a dense, moist crumb that keeps beautifully for days. At 30% rye this dough delivers genuine rye complexity without crossing into territory where rye's weak gluten network makes shaping unreliable. The 70% bread flour backbone keeps the structure sound. A reliable, repeatable loaf for bakers who want real flavour in their everyday bread.
500g flour
Seeded sourdough loaf
Loafintermediate
A versatile sourdough loaf packed with sunflower, pumpkin, sesame and flax. The seeds are soaked overnight so they stay soft and don't dry out the crumb, then folded through the dough for an even scatter in every slice. This recipe uses mostly bread flour with a little wholemeal for depth; you can swap the wholemeal for light rye if you'd like a slightly earthier, faster-fermenting loaf. Just keep an eye on the dough, as rye speeds things up. Because the seeds need an overnight soak, this loaf is made over two days (there's no same-day option, and that's on purpose: it's what keeps the crumb soft and the loaf reliable).
450g flour
Soft sandwich bread
Loafbeginner
A soft, pillowy sourdough sandwich loaf with a tender crumb and thin, yielding crust that slices cleanly without shattering. A small amount of butter and honey enriches the dough and softens the crumb, while a modest hydration keeps the dough easy to handle for beginners. Baked in a loaf tin for a uniform shape perfect for school lunches, toast, and sandwiches. The gentlest entry point among our loaves, and one of the most used.
500g flour
Sourdough dinner rolls
Savourybeginner
Soft, pillowy sourdough dinner rolls with a golden butter-glazed crust and tender pull-apart crumb. Butter, egg, and honey enrich the dough for the signature softness. Baked together in a tray so they rise against each other, producing characteristic soft sides and feathery interior. Sourdough fermentation adds genuine flavour complexity without making them sour. Ideal for weekend dinners, holiday tables, and any occasion that deserves something special.
500g flour
Sourdough focaccia
Savourybeginner
A pillowy, olive-oil-drenched sourdough focaccia with a golden crisp bottom, soft airy interior, and characteristic dimpled surface. The most beginner-friendly recipe in the library: no shaping, no banneton, no scoring, no Dutch oven. The dough goes straight from bowl into an oiled tray. For the most flavour, let it rest in the fridge overnight.
500g flour
Sourdough pizza dough
Savourybeginner
A crisp, flavourful sourdough pizza dough that works in a home oven and delivers genuine sourdough character: subtle tang, open bubbles at the crust edge, a crisp base. Makes four individual pizza bases perfect for family pizza night. At 65% hydration the dough is firm enough to stretch without specialist equipment. Plan it for the same day and it works on a weeknight.
600g flour
