Artisan Sourdough at KNEAD: Recipes, Tips and Inspiration

Crafted using a traditional 72-hour fermentation process, our fresh sourdough is everything real bread should be – naturally leavened, slow-fermented, and full of deep, complex flavour.

Baked fresh daily, each loaf has a beautifully crisp crust, an open, chewy crumb, and that signature sourdough tang. Made with just flour, water, and salt – no additives, no shortcuts.

The best sourdough is so good it needs little more than a generous spread of butter, melting into the warm crumb – simple, satisfying, and utterly delicious.

However, there’s so much more you can do with it. We’ve put together this blog to share ideas, recipes, and inspiration for making the most of your sourdough at home – from creative brunch dishes to classic European flavours, all celebrating the versatility of this beautiful bread.

 

Wild Mushroom Sourdough – Now Available at Elkstone

One of our favourites currently on the menu at Elkstone is Wild Mushroom Sourdough – a dish that perfectly balances earthy, creamy, and savoury flavours.

Ingredients:

-Wild mushrooms (seasonal selection)

-Toasted sourdough

-Black garlic puree

-Baby leeks

-Smoked Applewood cheese

-Onion

-Pouched eggs

This Wild Mushroom Sourdough is a delight for the senses, with each element complementing the naturally tangy, chewy sourdough. Available now at Elkstone Bakery and Eatery, it’s a perfect example of how artisan bread elevates seasonal ingredients.

Alt text suggestion for image: “Wild Mushroom Sourdough with black garlic, baby leeks, smoked Applewood, onion and pouched eggs on toasted sourdough, available at Elkstone KNEAD.”

 

Pan con Tomate – A Catalan Tradition

Pan con Tomate (bread with tomatoes) is a quintessential dish of Catalan cuisine. Its origins trace back to the 18th century in rural Catalonia, where it was created as a resourceful way to salvage stale bread. Today, this simple yet flavourful dish is a staple in every restaurant across Catalonia.

Traditionally, it is made by rubbing toasted bread with garlic, then with ripe tomato, and finishing with a drizzle of olive oil and a sprinkle of sea salt. Our sourdough provides the perfect base – tangy, chewy, and full of character – for this classic preparation. Whether using fresh slices or slightly stale sourdough, it’s a quick, simple, and delicious way to enjoy artisan bread.

How to make Pan con Tomate:

1. Toast slices of sourdough until lightly golden.

2. Rub with a cut clove of garlic

3. Rub a ripe tomato over the bread until it’s evenly coated.

4. Drizzle with extra virgin olive oil and sprinkle with sea salt.

5. Serve immediately, plain or with toppings like Iberico ham, cheese, or fresh herbs.

 

Sourdough Sandwiches – Classic Comfort, Elevated

Sourdough makes the perfect bread for a truly satisfying sandwich. Its chewy texture and subtle tang pair beautifully with both classic and creative fillings. Try it toasted with smoked ham and melted Gruyère, or roasted vegetables and whipped feta for a Mediterranean twist. For something lighter, avocado, chilli flakes, and poached egg never disappoint.

Whether you’re packing lunch for work, serving a quick weekend bite, or creating something special for guests, sourdough takes every sandwich to the next level — rustic, flavourful, and always freshly baked sourdough bread made the traditional way.

 

Click & Collect

Our artisan 72-hour fermented sourdough is now available through Click & Collect in all KNEAD bakeries, making it easy to enjoy fresh, hand-crafted bread at home or with friends. Real sourdough keeps well — but if you can’t finish a loaf in time, slice and freeze it. Toasting straight from frozen revives its crust and brings back that bakery-fresh taste. A great trick to always have proper bread on hand.