There are many ways to bake real bread yet the one closest to many of our hearts is sourdough.
During September many of our baker members (all of the ones listed below) will be giving away sourdough starters so you can bring it home and bake your own. They will also have a really easy to follow recipe for you too.
> Click this link: Realbread Rising Recipe 27 Aug Version to download the recipe. <
> Click this link: Realbread Rising Starter and Maintaining to learn how to make your own starter <
For those of you who prefer to watch a video while figuring new recipes out check out RiotRye’s page here. The starter and sourdough recipe are a little different but a lot of the underlying techniques are exactly the same so it should help you.
Sourdough (to borrow a definition from our fellow real bread bakers in the UK) is a name for a mixture (dough or batter) of water and cereal flour containing a culture of naturally occurring yeasts and lactic acid bacteria. It is often also used to name breads and pancakes made using such a culture.
Starter is the first baffling piece of the sourdough puzzle – it is the mixture referred to above and is heaving with live goodness :-).
These two fine examples from Firehouse Bakery and Riot Rye.
This bakery in North Dublin is owned by Johnathan Bermingham and this is what he has to say “We produce … More
Declan Ryan was the first Michelin Star chef in Ireland so when he turned to bread making in 1999, it was sure to be something special.
Alexander Jaromin is the baker at The Lodge at Ashford Castle. In his words: I’m a chef and started my … More
Orla Gowen, Bácús Bhréanainn, Cloghane Orla runs Bácús which a scratch bakery on the Dingle Peninsula. In her words: specialising in … More
Bangor Bakehouse is a micro-bakery in the heart of Bangor. We make special breads – including real sourdough – and … More
Barbora Brown runs this bakery in Oldcastle, Meath. She enjoys baking naturally fermented sourdough bread using organic flour and local mineral … More
Moray Bresnihan is a Cork based baker. In his words: We decided to call our micro bakery ‘bread & roses’ … More
One of the last remaining inner city bakeries, the Bretzel operated for more than a hundred years out of premises … More
We do markets on Thursdays Loughrea, Fridays Tuam and Moycullen, Saturdays Spiddal. Casandra & Marian are two qualified Nutritional Therapists passionate … More
Courtyard Cafe & Bakery in Oysterhaven, Co Cork. They are part of Walton Court, a mix of self catering accommodation … More
Dimitar works with both restaurants and cafes in Sligo to help them bake their own, high quality real breads and … More
At the Firehouse, our wood fired oven is at the heart of everything we do. Hand crafted loaves, freshly baked pizzas, slow cooked meats.
Mags is a micro-bakery who has been baking bread for a long time and recently took the step of starting … More
“Jeremiche is a micro baker based in Galway (obviously ;-)) and has a full range of Naturally Leavened bread. The bread … More
This bakery has 3 locations in Cork and on their bread: “All of our bread is real bread. We only … More
Riot Rye Bakehouse & Bread School is committed to creating and actively fostering a culture of bread without the use of industrial additives or chemicals.
In keeping with the Scarpello & Co. ethos we have followed classic, centuries old wood-fired methods to bring Real Bread back to life.
The owner of this bakery is Veronika Rousalova. In her words: “100% organic sourdough microbakery based in Gorteen, Sligo. All … More
Tom Flavin is the Executive Chef in Strand Hotel, Limerick and a Failte Ireland Food Champion in 2017. Really good … More
Alexander Kronsteiner is a baker in Rathcoole Co. Dublin In his words: I use organic wheat, wholemeal and white, Rye … More
Neil McKenna runs The Storehouse in Castlebar and in his words: Over the last Year we`ve perfected our Sourdough Bread, … More
This popular spot in Bantry is run by Patricia Messom and her daughters Sarah and Grace. This is what they say … More
Collette McMahon and Joe McMahon are the owners here. In Collette’s words: We run workshops and a Nutrition for Life … More