fermented Recipes

A distinctive Polish soup with a pleasantly sour flavor from fermented rye. Traditional for Easter but enjoyed year-round, often served in a bread bowl.

Perfect way to use up sourdough discard — takes maybe 10 minutes to put together and comes out of the oven crackling crisp.

Just two ingredients and a warm oven overnight — you wake up to a full litre of fresh, tangy yoghurt.

Four ingredients, zero cooking — just yoghurt draining overnight in the fridge. The longer you leave it, the firmer it gets.

Worth every minute of the wait — chewy, hearty rolls packed with seeds and real sourdough flavour. Makes about 25.