It’s no secret that cooking is popular amongst opera singers. Indeed, you can’t set foot in an opera rehearsal these days – and this is especially true in America – without someone, usually a mezzo, sharing out something they baked last night: a cake, cookies, invariably something tempting and sweet. The director or conductor are

Saddo Rye Sourdough 2

For a 1lb rye sourdough: Step 1From the rye sourdough leaven you made in part 1 (which you should now store in the fridge) put just 25g in another airtight container and mix it thoroughly with 75g wholemeal rye flour and 150g warmish water. Put the lid on and leave for 12-24 hours, by which

Saddo Rye Sourdough, part 1

Some Facebook friends wanted instructions on how to make a rye sourdough, so what better use of a blog than this?

Anyone who seriously does want to make sourdough rye bread, here’s what you’ll need before we get started:

  • A bag of wholemeal rye flour (Dove or Waitrose)
  • A bottle of spring water (or use filtered water. We just don’t want chlorine as it will inhibit culture. Leaving a jug of water to breath for several hours will allow the chlorine to disappear) 
  • A smallish, airtight plastic container, about 1pint in capacity 
  • Good digital scales
  • Fine sea salt
  • A 1 pound/500g loaf tin 
  • A plastic bowl scraper also very handy.


First step is to start your sourdough leaven, so don’t expect to bake any bread until five days from the outset. Once your leaven is alive, you’re up and running and you can bake a loaf in the course of one day, easily, most of that time spent waiting for nature to do its thing.