We had the opportunity to try this Irish Potato Bread on a recent trip to Michelin-starred Aniar restaurant in Galway, Ireland.

I first made this pizza dough three years ago and instantly fell in love with it. It packs a lot of great flavour despite only having a few key ingredients and comes out perfectly crispy every time.

A lot of people will tell you to use your “leftover sourdough starter” to make English muffins, but in my opinion these are good enough to warrant the full batch. Around our house these muffins are a breakfast staple and are perfect either on their own with a Home Churned Butter, or as part of......

This is yet another great use of a sourdough starter. This recipe gets a little help from regular yeast, but yields all that great flavour that you’re used to getting from sourdough. I really like it because it also has a touch of sweetness that reminds me of the “Sticky Buns” that my Great-Grandmother used......

There’s just something so satisfying about making fresh bread. Some would say that it’s the amazing smell that fills the house when it’s baking, others would argue that it’s the outstanding freshness of loaves when you eat them. I’d like to say that it’s both – and then some. For me, I think it’s also......