savoury sourdough twister

This bread is made with homemade sourdough starter (check previous post), rather than shop-bought leavening agent/yeast, which I mix with strong bread flour to make the base for this.


1 & 1/2 cups sourdough starter

2- 2 1/2 cups strong flour

1/2 tsp salt

100g ricotta

c. 200g spinach

4 spring onions, finely chopped

freshly ground pepper

salt to taste

nutmeg, freshly grated, (liberal amount)

1/3 cup olive oil. and more to drizzle over

1/3 cup trahanas (dried)


1. Mix the first three ingredients, form a dough ball, and knead for about 10 minutes before setting aside somewhere warm to rise for about 90 minutes;

2. Steam the spinach briefly to soften it, drain very well, and chop coarsely;

3. Place spinach in a bowl and mix with other ingredients but not the oil and ricotta;

4. Knock back the air, and roll the dough out into a 15 cm x 40 cm x 1 cm oblong shape;

5. Scatter the filling on the dough, crumble the ricotta, and drizzle with the oil before folding the dough along the long side;

6. Wind this into a coil (cf., photos), and place on a polenta-dusted tray, drizzle with a little oil, and sprinkle with some salt flakes, and let rise for a second time for a further 60 minutes;

7. Preheat the oven (fan) to 180 degrees C – place an empty roasting tin on the rack below in which to add cold water about the time you put the sourdough twist in the oven – this will help create a steamy oven which makes for a better bake – when the oven is ready, pop the bread in for 50-60 minutes. When ready, wipe with a wet cloth and let it cool down a little on a cooling rack.


Other combinations:

  • fatty black olives, lemon zest, coriander/parsley/mint, garlic, ricotta or feta, and spinach
  • feta, spinach, spring onions (cf., photos)
  • cherry tomatoes, bacon lardons, crumbled cheddar, and fresh thyme (cf., photos)
  • pine-nuts, cheese, basil, oil and garlic
  • sauteed leeks, and cheese
  • sauteed mushrooms, cheese, thyme, and garlic

cinnamon, fruit and nut sourdough twister

This bread is made with homemade sourdough starter, rather than instant yeast, (check previous post) which I mix with strong bread flour to make the base for this.


1&1/2 cups of sourdough starter

2 cups strong flour

1/2 tsp salt

1/4 cup sugar, and some to sprinkle over the bread before baking

1/2 cup olive oil or butter

1/2 cup moist brown sugar (e.g., muscovado)

3/4 cup chopped walnuts

1/2 cup currants (or other vine fruit)

2 tsps ground cinnamon, and some to dust the bread before baking


Cf., two attempts as per the photos above


1. Mix the first four ingredients well into a dough that holds together and knead on a surface until the dough becomes elastic (c., 10 minutes); leave it somewhere warm for about 90 minutes to rest and rise;

2. Knock the air out of the dough and roll it out into an oblong shape roughly 15 cm width x 40 cm length x 1 cm thickness;

3. Dust with the cinnamon, crumble the sugar, sprinkle with the currants and the walnut pieces, and drizzle with the oil (or, if you’re using butter, crumble it all over);

4. Turn the dough along the long side into a long wrap encasing the filling, then wind it into a coil, place on a pollenta-dusted tray, and leave somewhere warm for 60 minutes for it to rise again;

5. Dust with some sugar and cinnamon, and lightly drizzle with olive oil. Bake for c. 50-60 minutes at 180 degrees C in a preheated steamy oven. Enjoy warm or cold the next day – though warm is much nicer as the sourdough is at its softest.


To create a steamy oven, when you turn the oven on to preheat it, place an empty roasting tin on the rack below the one you’ll  be placing the bread; when you’re about to add the tray with the bread, quickly add about 2-3 cups of cold water to the preheated tray which will by then be extremely hot.