Baking with Fortitude: Sourdough Cakes and Bakes by Dee Rettali

  • Meadowsweet and honey butter loaf cake (page 17)

    from Baking with Fortitude: Sourdough Cakes and Bakes Baking with Fortitude by Dee Rettali

    • Categories: Cakes, large; Dessert; Summer
    • Ingredients: salted butter; unrefined golden caster sugar; eggs; self-raising flour; ground almonds; buttermilk; dried meadowsweet; raw wildflower honey
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Notes about this book

  • LesE on July 11, 2022

    Thyme and Lemon Basbousa Buns on page 40 look interesting except that there is no lemon anywhere in the recipe!

Notes about Recipes in this book

  • Thyme and apricot butter loaf cake

    • Astrid5555 on August 09, 2025

      Loved the herbal note from the - in my case - lemon thyme, moist crumb, delicious!

  • Rose and pistachio little buns

    • EmilyR on January 25, 2026

      reicpe here : https://www.stylist.co.uk/food-drink/dessert-recipes-dee-rettali-baking-with-fortitude/579877

  • Orange and almond little buns

    • EmilyR on January 25, 2026

      recipe here : https://www.stylist.co.uk/food-drink/dessert-recipes-dee-rettali-baking-with-fortitude/579877

  • Thyme and lemon basbousa buns

    • Futuregirl23 on August 25, 2023

      These were lovely, but only realised when making it that there’s no lemon in the recipe?! Next time I’d put some zest in the cake batter, and maybe some juice in the syrup. Definitely needs a lift.

  • Raspberry and coconut little buns

    • EmilyR on January 25, 2026

      recipe here : https://www.stylist.co.uk/food-drink/dessert-recipes-dee-rettali-baking-with-fortitude/579877

  • Sticky cinnamon buns with molasses sugar

    • TinyCitiKitchen on April 07, 2025

      To my surprise, almost as good as the one I had in the bakery. A couple of lessons learned. (1) may it’s the difference in how they mill in US vs UK, locations but 500 g flour gave me so me thing halfway between dough and batter. I added an unweighed scoop (about half a cup) to get a sticky dough I could scoop into my proving bucket and that was fine. (2) unless you have large muffin tins, 3” will overflow. I remembered the size of the bakery buns, so used 2 6-cup silicone trays and staggered. But next time I make these, I’ll cut 9 2” buns instead of 6 3”.

  • Pineapple, banana and star anise loaf cake

    • Astrid5555 on March 07, 2025

      While the star anise made for an interesting taste I would not have needed the pineapple which sank to the bottom of the cake anyway.

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  • ISBN 10 1526626969
  • ISBN 13 9781526626967
  • Linked ISBNs
  • Published Oct 14 2021
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Some of Dee Rettali's recipes require patience and care, others can be made instantly-but all are love letters to the craft of baking. Dee walks us through how to bake with the fruits, spices, and herbs we have around us, loading our bakes with natural flavor and sparing ourselves piles of sugar and artificial flavors. Then, sharing two exciting new techniques that form the essence of craft baking, Dee teaches readers how to bake with a starter and, secondly, to ferment the batter itself. There's no extra effort involved-just time-as you watch the cake rise and develop a rich, deeply complex flavor and texture similar to sourdough bread. Whether you eat it like a traditional cake or slice it up and eat it like bread, these cakes will be delicious longer than any cake you've ever made.

Featuring cakes like Chocolate and Chili Sugar Olive Oil, Rhubarb and Lemon, Moroccan Honey with Cinnamon, and Walnut Butter Cake with Honey, these 90 recipes are sure to delight and surprise. Mouthwatering and unique, Baking with Fortitude is every baker's newest obsession.

US release slated for December 2021.

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