The whole shelf
Recipes
4 to hand. Search, or narrow it down by kind.
Jananet's Sourdough Bread
The loaf we make at the masterclass
A proper naturally-leavened loaf with a crackly crust and open crumb. Most of the work is waiting, and the dough is far more forgiving than it looks.
Jananet's Focaccia
Dimpled, golden, and decorated however you like
A soft, olive-oil-rich sourdough focaccia with a crisp bottom and a pillowy middle. A long cold ferment does the flavour work, and the top is yours to decorate.
Sourdough Discard Crackers
The best possible use for the bit you'd throw away
Thin, snappy crackers made from starter discard in about half an hour. Brilliant on a cheese board, and they solve the guilt of feeding a starter.
Rich Fudgy Chocolate Brownie Slice
Lower sugar, dense style
A dense, fudgy chocolate slice with dark chocolate, cocoa and almond meal. The sugar is kept modest, and the top gets a final scatter of chocolate chips and flaky salt before baking.