Father’s Day gift guide
Finding the perfect Father’s Day gift can be tricky. Whether it’s for your dad, grandad, husband, or father-in-law, they often say they don’t need anything. That makes the search even harder. To help, we’ve put together a list of thoughtful and delicious gifts that will make their day.
E-gift card & subscriptions
If you’re not quite sure what to get, our E-gift card is always a safe bet. It lets him choose from bread, bagels, spreads, drinks, honey, olive oil, and more.
For a gift that keeps on giving, try a year-long subscription. Fresh bread delivered to his door, with options to customise types and delivery frequency. It’s a practical treat he will enjoy all year.
Breakfast in bed
If he’s big on breakfast, treat him to one of our breakfast bundle for a delicious start to the day.
For something sweet, our pastry bundle is a standout, or opt for a set of our bestselling Pastel de Nata, a rich custard tart wrapped in golden layers of puff pastry.
Everything seasoning & savoury favourites
For the fathers who prefer salt over sweet, our everything seasonings, both the original and spicy, are a heady mix of seeds, spice, and crunch. A sprinkling that brings life to eggs, toast, or even a simple slice of tomato.
And of course, there are the bagels. From the classic everything bagel to our newest addition – cheddar & red onion. Each one is unapologetically moreish, whether toasted with butter, layered with your favourite filling, or eaten just as it is.
Build-your-own hamper
For something truly personal, create a custom hamper. Browse our pantry section and handpick his favourites, from sweet spreads to salty snacks and pantry staples, then pack them into a beautiful gift box. Present it in person, and you’ve got a heartfelt, tailored gift that feels extra special
Baking kits + baking videos
For dads who love a hands-on project (or just great bread), our baking kits make a fun and thoughtful gift. Choose from bread, bagels, baguettes — and our newest addition, the pizza kit, perfect for a laid-back Father’s Day night in.
And while the kits are standalone gifts, they pair perfectly with our baking videos — short, easy-to-follow guides for all levels of experience. Whether he’s a total beginner or looking to master new skills, the videos make baking approachable, relaxed, and genuinely enjoyable.
The finishing touch: A proper apron
Top off the gift with one of our premium aprons — durable, stylish, and perfect for dads who like to get hands-on in the kitchen. Whether he’s baking, stretching pizza dough, or whipping up breakfast, he’ll look the part.
No matter his taste, there’s something here to make him feel appreciated this Father’s Day — with a little less stress on your end.
The ABCs of sourdough baking
Sourdough baking is both an art and a science. Whether you’re just getting started or you’re an experienced baker, understanding the key terms can help demystify the process and improve your bakes. Here’s your A-to-Z guide to sourdough terminology!
A – Autolyse
A resting period where flour and water are mixed and left to hydrate before adding other ingredients. This step helps develop gluten and improves dough extensibility.
B – Bulk Fermentation
The first rise after mixing, where wild yeast and bacteria work to leaven and flavor the dough. Timing this phase correctly is crucial for a successful bake.
C – Crumb
The interior texture of the bread. A sourdough’s crumb can be open and airy or dense, depending on factors like hydration and fermentation.
D – Dough Strength
The elasticity and extensibility of the dough, influenced by kneading, folding, and fermentation. Strong dough holds shape well and traps gas effectively.
E – Elasticity
A characteristic of dough that allows it to stretch without tearing, essential for good gluten development.
F – Folding
A technique used to strengthen the dough during bulk fermentation. Common methods include stretch and folds or coil folds.
G – Gluten
A protein network in wheat flour responsible for dough’s structure and chewiness. Sourdough fermentation helps break down gluten, making it easier to digest.
H – Hydration
The ratio of water to flour in the dough, expressed as a percentage. Higher hydration doughs create more open crumbs but can be harder to handle.
I – Inoculation
The proportion of sourdough starter used in a dough recipe. A higher inoculation rate leads to faster fermentation.
J – Journey
Sourdough baking is a continuous learning experience. No two bakes are the same, and each one teaches something new!
K – Kneading
The process of developing gluten in the dough. Some sourdough bakers prefer folding over traditional kneading.
L – Levain
A preferment made from sourdough starter, used to leaven bread. Levain can be adjusted to control flavour and fermentation speed.
M – Maturity
The peak readiness of your starter or levain, when it’s most active and ready to use in a bake.
N – Natural Fermentation
The process by which wild yeast and bacteria in a sourdough starter ferment flour and water to create a leavening effect.
O – Oven Spring
The rapid rise of dough in the oven due to gas expansion and yeast activity. A strong oven spring results in a tall, airy loaf.
P – Proofing
The final fermentation stage before baking. Proofing can be done at room temperature or in the fridge (cold proofing) to develop flavour.
Q – Quenching
A baker’s term for stopping fermentation by baking the dough at high heat.
R – Retardation
Slowing down fermentation by placing the dough in the refrigerator, allowing flavours to develop and making the dough easier to handle.
S – Scoring
The act of making cuts on the dough’s surface before baking. Scoring allows controlled expansion and enhances the bread’s appearance.
T – Tanginess
The level of sourness in sourdough, influenced by fermentation time, temperature, and starter maintenance.
U – Underproofing
When dough hasn’t fermented enough, resulting in dense, tight crumb structure and reduced oven spring.
V – Volume
A well-fermented dough should have good volume, indicating strong yeast activity and proper fermentation.
W – Wild Yeast
The naturally occurring yeast in sourdough starter that leavens the bread, unlike commercial yeast.
X – X-factor
Every sourdough baker develops their own signature style, from hydration levels to fermentation techniques, making each loaf unique.
Y – Young Starter
A newly developed sourdough starter that isn’t fully mature yet but can still be used in baking.
Z – Zero Waste Baking
Using discards creatively in recipes like crackers, pancakes, and muffins to reduce food waste.
Want to start baking?
Why not try our baking kits? They include all the essential ingredients and equipment to kickstart your sourdough journey. Plus, we offer online courses to guide you every step of the way!
The 5 best bread books for every sourdough obsessive
There’s something magical about baking bread, transforming flour, water and salt into a loaf with a golden crust and aerated crumb. Whether you’re a beginner struggling with your first starter or a seasoned pro chasing the perfect bake, the right book can make all the difference. From legendary bakeries to home-kitchen breakthroughs, these five books are essential reading for bread lovers. They don’t just teach you how to bake; they take you deep into the world of fermentation, technique and the sheer joy of bread-making.
1. “Tartine” by Chad Robertson: The Sourdough Bible
If you’ve ever swooned over a bakery-style loaf with a deep, caramelised crust and an airy, open crumb, chances are it was inspired by Tartine. Chad Robertson, the mastermind behind San Francisco’s iconic Tartine Bakery, cracked the code for the ultimate sourdough and in this book, he shares it all.
Why You Need It: This isn’t just a cookbook. It’s a thorough guide to naturally leavened bread, perfect for those obsessed with getting that picture-perfect sourdough. The step-by-step method is detailed, so patience is required, but the results are absolutely worth it.
2. “Poilâne” by Apollonia Poilâne: A French Icon’s Secrets
Poilâne isn’t just a bakery, it’s the bakery, a Parisian institution that’s been making its legendary sourdough loaves for nearly a century. Apollonia Poilâne, the third-generation owner, takes you inside the magic with this book, blending history, technique and some unexpected recipes (sourdough croissants, anyone?).
Why You Need It: If you dream of baking like a French artisan, this book is pure inspiration. It’s part memoir, part bread masterclass, with recipes that bring a taste of Paris to your kitchen.
3. “Super Sourdough” by James Morton: Science Meets Simplicity
James Morton, a former Great British Bake Off finalist, is here to save you from sourdough disasters. His approach is no-fuss, science-driven and packed with clear, detailed steps. If you’ve ever wondered why your dough spreads instead of rises, Morton has the answers.
Why You Need It: Ideal for beginners who want hand-holding through the process but still crave that deep, complex sourdough flavour. Plus, his casual, witty tone makes learning feel like a chat with a baking-savvy friend.
4. “The Sourdough School” by Vanessa Kimbell: The Bread-Gut Connection
Baking isn’t just about taste. Vanessa Kimbell proves that sourdough is also about health. In The Sourdough School, she unpacks the science of fermentation, gut-friendly benefits and mindful baking. Her recipes don’t just make beautiful bread; they make bread that’s good for you.
Why You Need It: If you’re as interested in nutrition as you are in nailing the perfect loaf, this book is perfect. It’s where science, wellness and old-school bread baking collide.
5. “The Perfect Loaf” by Maurizio Leo: Meticulous Mastery
Maurizio Leo, the brains behind The Perfect Loaf blog, is obsessive about bread and it shows. This book is a deep, structured guide for serious bakers, covering everything from starter maintenance to perfecting hydration levels. It’s a book for the detail-oriented, the perfectionists, the ones who want to tweak every variable.
Why You Need It: If you love precision and crave consistency in your bakes, Maurizio is your bread guru. His explanations are incredibly thorough, making complex techniques feel approachable.
Final Crumb
Whether you want a classic French country loaf, a gut-friendly sourdough or the kind of rustic bread that would make Chad Robertson proud, these books have you covered. Each one offers something unique but all of them will make you a better baker.
So, preheat that oven, dust off your banneton and get ready to bake some seriously good bread. 🍞🔥
Want to Take Your Baking to the Next Level?
If you’re ready to put these lessons into practice, check out our range of baking kits and step-by-step video tutorials. Whether you need a foolproof sourdough starter kit, top-quality bannetons or expert guidance on shaping and scoring, we’ve got everything to help you bake like a pro.
👉 Shop Baking Kits | 🎥 Watch Baking Videos
The ultimate stocking filler guide for foodies 🍞🎄
Christmas shopping can be tricky, especially when you’re buying for someone who already has everything. But fear not, we’ve got the perfect stocking fillers for the foodies in your life. Whether they’re into baking, snacking, or just love a good loaf, these delightful gifts are guaranteed to bring festive cheer and a touch of flavour to their celebrations.
Sourdough Starter
Why not give the joy of baking with our Sourdough Starter? It’s the perfect way to help your loved ones create their very own sourdough at home. And let’s be honest, there’s nothing more satisfying than taking a fresh loaf out of the oven and saying, “I made this.”
Everything Seasoning
Take their toast, bagels, and crackers to the next level with our Everything Seasoning. A sprinkle of this on top of anything is sure to impress, making every bite even more delicious. We also have a spicy version for those who can take the heat.
Sourdough Rye Crackers
The perfect stocking filler for anyone who’s into crunchy, flavourful snacks. These sourdough rye crackers are an ideal companion to cheese, dips, or just as a nibble on their own. Go ahead, toss them in the stocking – they’ll be gone before Boxing Day.
Bagel Treat
Who says you can’t gift bagels? Our freshly baked bagels make an irresistible stocking surprise. Soft, chewy, and ready for any topping they fancy. From festive spreads to classic cream cheese, these bagels are the gift that keeps on giving (or at least until they’re devoured).
Linen Loaf Bag
Keep their loaves fresh and eco-friendly with our Linen Loaf Bag. It’s the perfect balance of practical and stylish.
E-Card for Customisable Gifts
Still stumped? Our e-card is the ultimate last-minute lifesaver. Let your friends and family choose their own sourdough treats, from fresh loaves to baking kits, so they get exactly what they want.
Gift Card for Sourdough Subscription
For the true bread enthusiast, give the gift of monthly sourdough goodness with our Subscription Gift Card. A perfect way for them to enjoy fresh, artisan loaves delivered right to their door, all year long. Be sure to select gift wrap when placing your order to receive a personalised gift card with your subscription.
Gift Card for Online Sourdough Courses
Help them master their sourdough skills with Online Sourdough Courses. Whether they’re a beginner or a pro, these courses offer the perfect opportunity to hone their craft, learn new techniques, and make the best loaves possible.
Simply pop the course receipt inside a cute Christmas card, and voilà – the perfect stocking filler!
Perfect Pantry Pairings
A loaf of sourdough is always better with the right toppings. Stock up their pantry with a selection of sweet and savoury spreads, including artisanal jams, honey, bold beans, and nut butters. These pantry essentials are the perfect complement to any slice and fit easily into a stocking, adding a little extra flavour to every bite.
This Christmas, ditch the socks and aftershave. Give the gift of sourdough goodness instead. These stocking fillers are perfect for anyone who loves a good loaf (or a crispy cracker) and will definitely bring some extra flavour to their festive season. Happy gifting – and may your bread always rise to the occasion! 🍞🎁
23 things you need to know about sourdough starters
Sourdough Starter basics:
Introduction: The ultimate sourdough starter guide.
Ready to walk into the wholesome world of sourdough? We are here to guide you on your sourdough adventure. It may seem daunting at first, but fear not, this blog will answer all your sourdough questions. From what a sourdough starter is, to how to make it and feed it and then we answer all of your most frequently asked questions. You can also buy a sourdough starter rather than make it, if that makes your life easier.
1. What is a sourdough starter?
A sourdough starter is made of 2 ingredients: flour and water. Super simple. When the mixture of flour and water is left out and exposed to air, wild yeast and bacteria populate it. The bacteria consume carbohydrates and produce lactic acid, which is why sourdough has a slightly sour taste. These bacteria are good bacteria, like the ones you get in yogurt. The most common bacteria in sourdough are lactobacillus cultures, which are good for gut health.
2. Does sourdough contain yeast?
Sourdough starter does not contain any commercial yeast and yeast should not appear on the ingredient list of an authentic sourdough loaf. However, there will be some natural yeast present in sourdough, which forms when the starter is incorporated with the bread dough, during the leavening process (i.e. the process which allows the bread to rise).
3. Difference between sourdough and yeasted bread.
Sourdough bread is healthy and tasty, with very few ingredients. There are so many benefits of sourdough. It contains good bacteria and is richer in nutrients, fibre and minerals than yeasted bread. Furthermore, yeasted bread uses commercial yeast, which accelerates the rising process, ending in a bread that is heavier to digest and less nutritious. Yeasted bread can sometimes be ultra processed (meaning that it contains ingredients like preservatives and additives that you wouldn’t be able to find in a home kitchen or artisan bakery).
In the last decade, ultra-processed food has been getting a lot of heat, and for good reason. British newspapers like the Times, the Guardian and the BBC have been writing about the link between eating ultra-processed foods (UPFs) and chronic diseases such as diabetes, heart disease and even cancer.
Here, at Good In Bread we enjoy spreading awareness about the differences between sourdough, yeasted bread and ultra-processed bread as people tend to demonise carbohydrates due to their high glycaemic index, even though not all carbohydrates are created equal. In fact, sourdough bread has a lower glycaemic index compared to most other bread. Plus, if you freeze bread, the GI lowers even more.
If you want to learn more, read our blog on supermarket vs sourdough or Dr Chris Van Tulleken’s book, Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
4. Is sourdough gluten free?
Most sourdough bread isn’t gluten free, but it is lower in gluten than most bread. However, if you use a gluten free starter you can make gluten free sourdough.
5. What is the best flour to use for a starter?
We believe that rye wholemeal flour is the best flour to use for a sourdough starter because it is the easiest and most manageable flour to work with. It has less gluten than other flours and is therefore less sticky, making it easier to handle and stir. It is also more forgiving with its feeding times. Not only is it a low maintenance flour but it is also super nutritious. It is packed with fibre, B vitamins and iron. Low maintenance and high reward. That is what we want! Also, just because you use a rye flour for your starter doesn’t mean that you can only make rye sourdough bread. You can make any type of bread, including a white country loaf, bagels and even baguettes with a rye starter. The options are endless. If you prefer to buy a starter, rather than make one from scratch, buy one here.
6. Sourdough starter recipe: how to make your own sourdough starter.
If instead you are ready to take on the challenge of making your very own version, follow the instructions below:
A good ratio is 50% flour to 50% water. Start with small amounts (25g flour / 25 g water) so you don’t end up with too much starter that you’ll need to discard. Warm water is best as bacteria thrive in warm environments. Feed it the same amount every 24 hours for 5 days and on Day 5 you’ll have a perfectly ripe and ready starter to make your Sourdough bread with.
You can store it at room temperature or put it in the fridge after you’ve used it, depending on how often you plan to bake. A general rule of thumb is if you are baking bread once a week, you should keep it in the fridge. If you are baking more frequently than once a week (3-4 times per week), you may not need to put your starter in the fridge.
When you are ready to make bread, give your starter a good feed (instructions below) and leave it to ferment at room temperature overnight (8-12 hours) before adding it to your leaven.
7. How to feed and maintain a sourdough starter.
To feed your starter, make sure you discard most of the old starter first, leaving no more than 10g of the old starter in your jar. Then you’ll need to feed it with 50g flour & 50g warm water & mix.
Leave on the counter at 23C in the closed container for 8-10 hours before adding it to your bread recipe or placing it in the fridge.
Refresh your starter as above at least once a week. Leave on the counter for no longer than 10 hours then place it back in the fridge.
8. Should I cover my sourdough starter with a lid?
Yes. It is a good idea to cover your sourdough starter to protect it from fruit flies and dust but also to keep the temperature inside the container nice and warm. If you are storing the starter in the fridge, then make sure the lid is on quite tightly. If, instead, you are keeping it at room temperature, cover it lightly with a paper towel or loosely with a lid.
9. What is a sourdough peak: when is the best time to use a sourdough starter?
A sourdough starter peak is the time in the fermentation process where the yeast is at its strongest. It’s the point where the yeast is at its highest activity level. Although you can use your starter at any stage (unless it is unhealthy), the ideal time to use your starter for baking is when it’s at its peak. Usually, the starter reaches its peak around 6-8 hours after being fed. However, this depends on the temperature and the feeding ratio. If the starter is in a cooler environment or if the feeding ratio is particularly high, it could take as long as 12 hours.
One way you can check that your starter is at its peak is by performing a float test but this test isn’t always that reliable. We think poking the starter with your finger might be a better way to see if the starter is at its peak. Simply poke it with your index finger and if the starter feels bubbly and lively, it is ready to use. It should also smell nice and sour!
Another way to test it is with your eyes. There should be bubbles on the surface of the starter and on the sides of the jar. It should also be well risen, reliably doubling in size 6 to 8 hours after feeding. If you want to check how much your starter has risen, you can try the rubber band method where you place a rubber band on your starter when you first feed it, to see how much it rises.
Note: if your starter has hooch then read below on how to fix it and if it has mould then you probably won’t be able to save it.
10. What is the difference between a starter and a levain?
Levain, also called leaven, is the offshoot of the starter. Below there is a table outlining the differences between sourdough starter and levain.
| Sourdough starter | Levain/Leaven |
| Made of flour & water | Made of flour, water & starter |
| Usually ingredient ratio of 1:1 | Fed at higher ratio than a starter |
| Continually fed & discarded | Made once for a single bake |
| Active | Very active |
| Medium acidity | Low acidity |
If you want to know more about levain you can buy our baking kits which come with a starter and extra flour for the levain. They also come with instructions to ensure that you feel confident in the kitchen.
Troubleshooting your sourdough starter.
All your questions answered and tips and tricks to help you on your sourdough journey.
11. Why does my starter smell bad?
A healthy sourdough starter should smell slightly sour and perhaps yeasty. Although it can smell tangy and a bit like vinegar, if it has a strong smell of vinegar or alcohol it is probably a sign it needs feeding. It should not smell like mould.
12. Why won’t my starter rise?
This could be due to temperature, ingredients, feeding frequencies, type of flour or the quantity of flour used. Read on to find out the solutions to all of these problems.
13. What’s the ideal temperature for my starter?
Sourdough thrives in warm environments, so the ideal temperature is about 23-26 degrees Celsius.
In winter, it can be difficult to maintain the perfect temperature for your starter, but the following tips will help.
1. When it is out of the fridge, keep it in a cabinet, away from any drafts.
2. Wrap your starter in a heating pad.
3. Feed your starter with warm water (around 27-32 degrees Celsius).
Temperatures that are not within this range will not necessarily kill your starter, but they could cause the starter to become over or under active. However, if you are not baking everyday or every other day, you should store your starter in the fridge to make sure your starter doesn’t become overactive. Then take it out of the fridge, feed it and leave it out at the ideal temperature for 8-10 hours. Furthermore, you can store your starter in the freezer if you are going to be away from home for a long period of time and want to slow down fermentation.
14. What temperature will kill my starter?
If your starter reaches approximately 55-60 degrees Celsius it will start to die. This is when the actual starter reaches this temperature though so even if the environment the starter is surrounded by reaches that temperature the actual starter might still be alive. Some people suggest leaving your starter in a turned-off oven to ensure it keeps nice and warm but you have to be very careful if you do this to make sure that nobody turns the oven on when your precious starter is inside. A sourdough starter should last forever if it is treated with some TLC.
15. Does the quality of the starter ingredients make a difference?
Of course! The quality of the starter ingredients is just as important as the ingredients you use to bake your sourdough. We love to use organic rye flour to ensure the bacteria have a maximum quality of good nutrients to feed from. To find out more about our ingredients, read the magic behind our sourdough.
16. How often should I feed my starter if it won’t rise?
If your starter won’t rise you may not be feeding it enough. If you’ve forgotten to feed it for a few days or it has been left in the fridge, you may have to feed it even more than usual (e.g. every 4-6 hours 2 or 3 times in a day) to make up for the lack of regular feeding.
17. Do some flours rise less?
The height at which your starter rises depends on the flour you use. Starters using strong high protein white flours will often rise very high. Whereas flours such as whole wheat or rye may not rise as high. This doesn’t have an effect when baking so you shouldn’t worry about it. The rise is less important than other signs of fermentation like aroma and consistency.
18. Why do you need to discard your starter?
To ensure a healthy active starter, you need to discard most of the old starter in your container. This is why you need to discard most of your starter, leaving only around a tablespoon in the jar before feeding your starter. If you don’t discard any sourdough starter before you feed it, it will have an impact on your finished loaf.
19. Sourdough discard recipes.
You are probably thinking that it’s such a waste to discard all of the starter. Fear not, we have some fabulous recipes to make use of the sourdough discard:
Sourdough discard crackers. You can also buy these crackers on our website if you want to try them first.
We also have some great recipes for leftover sourdough bread on our website. Lots of Italian inspired salads and soups.
20. Sourdough hooch: what it is, why it forms and how to deal with it.
Sourdough hooch is a liquid that forms on top of your sourdough starter, although it can also form in the middle or underneath the starter. Hooch is not harmful. It is simply alcohol and water created from the starter’s wild yeast as it feeds. Hooch has an acetone smell so it smells a bit like nail polish.
Hooch forms when a starter is fed too little or too infrequently. It is a sign that your starter is hungry. It has been neglected and is in dire need of some TLC.
There are 2 main solutions when your starter develops hooch.
- Stir the hooch back into the starter. Don’t worry, the hooch isn’t harmful for your health. Simply stir with a clean spoon or spatula until it is well combined. This is the best option if you want to maintain a blanched hydration in your starter.
- If you really want to get rid of the hooch you can. The hooch is part of the starter’s hydration so is sometimes considered a bad idea to throw it away as it will change the hydration of the starter. However, it is the best option if you don’t want your bread to be very tangy. The hooch will cause the starter to become sourer.
Other general questions & facts:
21. Do you need more than 1 sourdough starter?
No. You shouldn’t need more than 1 sourdough starter unless you kill your sourdough starter. As mentioned before, if your starter has formed hooch, it can still be revived with a few simple steps.
22. Does sourdough starter get better with age?
This is a tough one. Many bakers boast that their sourdough is decades old as with time the flavour of the starter intensifies and gets more sour. However, after a while the increase in flavour plateaus. Furthermore, many bakers agree that the starter’s health is more important than its age. So maintaining the starter well may be the true key to a tasty sourdough.
23. Where to buy a sourdough starter.
At Good In Bread, we offer a starter made with rye flour which is widely considered to be a great flour to use for home bakers as it is more manageable and more forgiving with feeding times. So, you hopefully won’t have to worry about hooch or other problems. We also offer baking kits with all the things you need to bake sourdough bread, bagels and baguettes.
Note: if you don’t live in London, you can find our products on Delli.
Conclusion
We hope that this guide answered all of your sourdough starter questions. If you feel that making your own starter is too time-consuming, remember that we have a ready-made starter and baking kits to help you on your sourdough adventure. You can also buy sourdough bread on our website if you want to taste how the professionals make it before attempting it yourself. If you have any more questions, contact us. Follow us on Instagram and read our blogs to learn more about all things sourdough.
