• kgmom on May 11, 2021

  Despite the title, these recipes are not whole grain. Most, if not all, use some refined flour. Buyer beware.

Notes about Recipes in this book

• The 50% whole wheat master

  • Lepa on December 04, 2025

    This was my first loaf from this book- the technique is so easy and different! The loaf was good and had a bit more tang than other sourdough that I make. It had a nice crumb. I used KA white whole wheat flour.

• The oat-crusted einkorn master

  • Astrid5555 on March 04, 2021

    This recipe has a very low hydration of only 60% which makes for a very dense crumb. Would increase to at least 75% next time, but loved the flavor from the einkorn flour and oat crust combination.

• The peanut butter batard master

  • NicoleBrown on February 09, 2026

    I was so intrigued by this one; I had to try it out! Instructions were a bit different from other sourdough recipes I’ve followed. It never asked me to tighten the loaf. The only shaping was done by stretch and folds? Mine didn’t really want to be stretched either. No internal temp listed. I did the 50 minutes in a Dutch oven (that I had pre-heated inside oven) + 5 extra minutes uncovered. Bread was already looking pretty dark. Crumb looked a little gummy to me, but the taste! So good! Smells peanut buttery…but doesn’t really taste that way? I do think it made the sour flavor comes out more. I would 100% repeat this recipe. Even my kids liked it, and they are usually not sourdough fans.

• Flaxseeds and white spelt baby master

  • Astrid5555 on April 05, 2021

    Easy dough to work with for an all spelt one. Apparently the flaxseeds are there to add support to the spelt, but also give it great flavor and texture. Crispy crust and chewy crumb, a keeper.

• Buttermilk white spelt master loaf

  • Astrid5555 on February 20, 2021

    This was the first recipe I made from this book and not being used to Elaine Boddy’s method (overnight rest on the counter, moving the dough to the fridge afterwards) I got confused and did everything wrong. Nevertheless the recipe still worked and I got a tasty loaf which was perfect for sandwiches.The buttermilk in the dough added some tang and was a nice surprise as well.

• Speedy seed and oat crackers

  • Astrid5555 on February 20, 2021

    I am always on looking for ways to use my sourdough discard and the cracker recipes in this book are perfect for this occasion. Next time will not bother using my cookie cutters, just cut the dough with a knife. Must be eaten the same day otherwise they get soft.

  • eliza on June 15, 2023

    My new favourite crackers. I omitted the honey and used some za’atar spice along with poppy seeds and sesame. Rolled them on out with the pasta maker so very quick and just cut long haphazard shapes. Very nice and easy crackers. Second time around added pumpkin and sunflower seeds. Can also be cooked in a dry cast iron pan on stovetop.

• Whole wheat sesame and oat crackers

  • Astrid5555 on February 20, 2021

    Great use for sourdough discard. Eat the same day otherwise they get soft.