You don't NEED a proper baker's peel to slide your bread into the oven, there are loads of things you can use, but it is nice to have one.

This is how I see things. If during fermentation the natural yeasts in your sourdough are multiplying, this MUST mean that the puff is accelerating...

Soapy fragrances are BAD NEWS for your homemade bread, here's how I keep my bread linen clean and soft without the perfume!

I get asked this a LOT, how much does it cost to make your own bread? Well et me tell you it’s probably much less than you think.

Sorry for the MASSIVE DOWNER. This is one that nobody like to hear, but it's true. Before your bread has rested up and cooled, it'll still be quite doughy when you eat it. If you can resist it, let your loaf cool fully before tucking in. It's SO worth the wait, and only then will it show you what it's truly made of!