Recipes by mshah118480@gmail.com

Sourdough Desserts & Sweet Bakes

Sourdough Blueberry Muffins with Streusel Topping

I love how Sourdough baking turns everyday baked goods into something special, and this blueberry muffin recipe is a favorite in my house because it uses sourdough discard in a simple, one-bowl discard recipe that feels effortless yet flavor-packed. These Muffins are bakery style and bakery-style, big, beautiful, and classic, with a large domed top, ... Read more

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bakery-style blueberry muffins / sourdough baking / sourdough blueberry muffins / sourdough discard muffins

Baking Tools, Setup & Guides

My Favourite Baker’s Lame Is a UFO! Here’s Why I Love It

My Favourite Baker’s Lame Is a UFO! Here’s Why I Love It because it completely changed how I score my sourdough bread. The UFO-shaped baker’s lame feels incredibly comfortable in hand and gives me clean, controlled cuts every single time. Unlike traditional straight lames, this design offers better grip and balance, which helps create beautiful ... Read more

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baker’s lame / best baker’s lame / sourdough lame review / UFO baker’s lame

Sourdough Science & Techniques

Spotted Dick: Why This British Steamed Pudding Shocks Many

While testing old family puddings in my kitchen, I found myself comparing techniques from The Truth About Probiotics In Sourdough Bread, the way I use the Sourdough Baker’s Percentage & Hydration Level Calculator, and even lessons from Identifying Underproofed Sourdough Bread (with examples) and How Long to Proof Sourdough in the Fridge (+ Tips), because ... Read more

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spotted dick / surprising british foods

Sourdough Science & Techniques

What Does OverProofed Sourdough Bread Look Like? Find Out!

As a sourdough baker, one of the most common challenges is dealing with over-proofed dough. If you’ve been baking for a while, you’re probably already familiar with the ins and outs of the process, but even experienced bakers face this issue. Over-proofing happens when the dough has been allowed to rise for too long, causing ... Read more

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Identifying OverProofed Bread / OverProofed Dough / OverProofed Sourdough / Sourdough Proofing Tips

Sourdough Science & Techniques

The Secret to Perfect Sourdough: Proofing in the Fridge

When it comes to proofing your sourdough in the fridge, many bakers swear by it as the best method for getting that perfect loaf. The incredible flavor and texture are a result of cold proofing, a powerful technique in a baker’s toolkit. The process, sometimes called cold retard, slows down the fermentation, giving the dough ... Read more

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how to proof sourdough / Perfect sourdough / Sourdough proofing in the fridge

Sourdough Science & Techniques

Underproofed Sourdough? Don’t Bake Before Reading!

When I first started baking sourdough bread, I kept ending up with a dense, gummy crumb and a thick, hard crust. I’d pull a loaf from the oven, feel it in my hands, and immediately know something was wrong, but I couldn’t quite tell why. Even after years of baking, these little mysteries pop up, ... Read more

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how to proof sourdough / sourdough baking tips / underproofed bread signs / underproofed sourdough

Sourdough Science & Techniques

Are Probiotics Really in Sourdough Bread? Find Out Now!

Have you ever wondered if sourdough bread contains those popular gut-friendly probiotics we keep hearing about? Well, here’s the truth. Sourdough starter, the base for making sourdough bread, is full of probiotic yeast and beneficial bacteria. But here’s the catch—baking typically kills these probiotics. However, some recent studies have started to challenge this idea, suggesting ... Read more

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Sourdough Science & Techniques

Investigating Bulk Fermentation: Why It Really Matters

When I began baking sourdough, the most challenging part was Investigating Bulk Fermentation because every dough seemed different. I noticed how a preferment like a starter or levain completely changed the way my bread dough behaved. Sometimes the dough needed to be divided and preshaped earlier, while other times the first rise demanded more patience. ... Read more

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bulk fermentation / bulk fermentation guide / dough fermentation process / investigating bulk fermentation / sourdough bulk fermentation

International & Traditional Breads

Betty’s Fat Rascals: The Secret Behind Yorkshire’s Treat

When I first tasted Betty’s Fat Rascals, I realised they were unlike any other cake or fruit scone I had ever tried. These plump, slightly rustic bakes felt like a playful cross between a rock cake and a scone, yet they carried their own charm. The faces made with cherries and almonds gave them a ... Read more

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Best Fat Rascals in Yorkshire / Betty's Fat Rascals Yorkshire Recipe / Famous Betty’s Fat Rascals Scones / How to Make Betty’s Fat Rascals / Traditional Fat Rascals from Bettys Café

International & Traditional Breads

Pain de Mie: The French Loaf That Beats All Bread

Pain de mie is the epitome of sandwich bread. With its pure, white color and soft, light texture, it’s a perfect choice for toast lovers. The thinnest crust crisps up beautifully when toasted, creating a delightful frizzle that enhances the bread’s natural flavors. Add a pat of butter on top, and you have an ideal ... Read more

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Classic French bread / Easy Pain de Mie recipe / French loaf recipe / French sandwich bread / Pain de Mie / Pain de Mie bread recipe

International & Traditional Breads

Japanese Hokkaido Milk Bread

When you try Japanese Hokkaido milk bread, you’ll understand why it’s so beloved around the world. This soft and pillowy bread is truly a dream for any bread lover. The tender texture and just the right amount of sweet flavor come together perfectly thanks to a special ingredient called tangzhong. This technique, which involves cooking ... Read more

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Fluffy Milk Bread Recipe / Hokkaido Milk Bread Recipe / How to Make Hokkaido Milk Bread / Japanese Hokkaido Milk Bread Recipe / Soft Hokkaido Milk Bread

International & Traditional Breads

How to Make the Best Authentic French Baguettes at Home

How to Make the Best Authentic French Baguettes at Home My baking journey started out humbly—with a no-knead loaf that barely rose, but it sparked something in me. Years later, I’ve come to master the art of the French Baguette, and I promise, it’s not as intimidating as it seems. Even if you’re a complete ... Read more

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ArtisanBread / AuthenticBread / BakingFromScratch / FrenchBaguette / HomemadeBaking

International & Traditional Breads

How The Great British Crumpet is Made: A Tasty Secret”

Making a perfect crumpet begins with a yeasty batter that’s slightly loose, creating that signature spongy texture. You’ll need a cast iron pan or griddle, and sometimes baking rings to help with the thickness, though non-stick rings can make life easier. As the batter cooks, air bubbles form, which creates those signature holes that allow ... Read more

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BritishFood / CrumpetRecipe / HowToMakeCrumpet / TraditionalBritishBaking