Sourdough FAQs from Scotland The Bread

Run out of yeast…or perhaps run out of ploys? Andrew Whitley answers your sourdough questions to get you started with your Scottish flours.

Here you will find answers to some of the common questions that arise when people start baking sourdough bread. Some of these answers refer to Bread Matters by Andrew Whitley which has extensive advice on starting sourdoughs with wheat, rye, spelt, chick peas or rice as well as suggested baking schedules and recipes.