Sourdough 101

Everything you need to know about how to make and bake your own sourdough bread. Find your sourdough 'feet'.

A practical, step-by-step guide to how to make your own sourdough starter and bake with it. Just add flour, water and patience.
Everything you need to know about how to make and bake your own sourdough bread. A straightforward primer to give beginner bakers confidence.
Bake your own wholesome loaf of sourdough, dense with wholegrains and nutrition-packed seeds. 
This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead.
The best of both worlds: sourdough bread and pizza.

Autumn fruits

Welcome to the world of persimmons, quinces, figs and pomegranates.

Dense with lemon myrtle-scented quince and soaked with the poaching syrup, this cake is just as wonderful served warm as a dessert or for afternoon tea. It's made with...
Pomegranates really don’t need much fanfare or support. This baked custard is a wonderful example of this – silky custard subtly flavoured with rosewater and...
Persimmons are a little mysterious – often one of those fruits that you’re not really sure if you should even take home with you, let alone bake with. These...
The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is...
Fruit that feels like water balloons when ripe, that smells like vanilla but is inedible until cooked, that is from the Tree of Life, that stains your hand crime...

Latest columns

Meet our everyday baker Anneka Manning. She shares baking rituals, modern and ancient, and techniques from around the world.

Fruit that feels like water balloons when ripe, that smells like vanilla but is inedible until cooked, that is from the Tree of Life, that stains your hand crime-scene...

Bakeproof: Easter treats

There's more to Easter baking than hot cross buns and chocolate eggs (as much as we love them). Around the world, Easter is celebrated with a range of butter...

Bakeproof: Lebanese

How do you impress your future Lebanese mother-in-law? Bake her the recipes, steeped in cultural and family history, closest to her heart.

Bakeproof: Brownies

They are rich, dark and fudgy - or sometimes cakey. Or both. This month, our everyday baker Anneka Manning takes the brownie in delicious new directions,...
We call it a cookie tin, Germans know it as Weihnachtsplätzchen and it's 7 Sorters Kakor in Swedish. Whatever you call it, know that these biscuits are delicious...
Each month in my online column, Bakeproof, I'll be sharing baking rituals, modern and ancient, from around the world for everyday baking.
Bakeproof – SBS Food Online