On November 5, 2025
By Rebecca Field
I always thought I didn’t like sourdough bread, then Hannah started a wee sourdough business here in Boat of Garten (BOG Bakes – orders etc through WhatsApp). When you come up, you really should stay long enough to try some, even if it’s just on a visit to the Osprey Coffee Shop across the road. So Hannah inspired me to try Sourdough again, and I found Amy Bakes Bread as well. Never knew there were so many options to use your sourdough starter.
Please find below my favourite variations which you may get to try on future trips.
Sourdough Base
120g bubbly sourdough starter
350ml warm water
500g strong bread flour
10g salt
For croissant variation:
125g frozen butter
For Marmite and cheese variation:
2 tsp marmite
100g grated cheddar (I actually don’t measure the amount of cheese I add, I just grate until I’ve covered the dough ball each time.)
Method
Combine all ingredients for sourdough base and mix thoroughly. Continue to stretch and knead until a smooth dough ball forms. Leave to rest for 30 mins.
After 30 mins perform 4 stretch and folds. (Wet your hand, slide it under the dough ball, grab the edge of the ball and stretch it upwards, then fold over the top of the dough ball. Turn the bowl through 90o and repeat until you have gone around the bowl – 4x)
Wait 30 mins before performing your second set of stretch and folds. This time add half your additions. (Grate the butter to add it.)
After another 30 mins, add the second half of your additions and stretch/fold again.
4th & final set after another 30 mins.
Leave dough to rest until you can see bubbles and the dough ball has increased to approx double its size.
Carefully remove the dough from your bowl onto a floured surface. Shape and put into the tin/container you are going to use to bake the bread. (I use a loaf tin now. It’s easier to slice in a loaf shape.)
Leave the dough out to rise a wee bit before you put it in the fridge overnight.
In the morning, turn the oven on to 250oC.
Remove the dough from the fridge and score.
Pop a tray with water into the oven, unless using a dutch oven.
Bake for 25min then turn the temperature down to 180oC and bae for a further 20 mins.
