Kind Crumbs Recipe Book & Baking Hub
Traditional Sourdough Baking Inspired by Wales & Scotland
Whether you're looking for a traditional Welsh starter, a Scottish flour-based culture, or a gluten-free option, you'll find recipes, guides and inspiration here.
Choose Your Starter
Welsh Sourdough Starter
Crafted using Welsh flour and inspired by the baking traditions of West Wales.
Perfect for:
✓ Country Loaves
✓ Wholemeal Bread
✓ Laverbread & Cheese Loaf
✓ Artisan Boules
Buy Welsh Starter → Welsh Sourdough Starter
Scottish Sourdough Starter
Made using Scottish flour and ideal for rustic farmhouse-style bread.
Perfect for:
✓ Scottish Farmhouse Loaf
✓ Rustic Country Bread
✓ Sandwich Loaves
✓ Morning Rolls
Buy Scottish Starter → Scottish Sourdough Starter
Gluten Free Sourdough Starter
Designed for gluten-free baking without sacrificing flavour.
Perfect for:
✓ Gluten Free Artisan Loaves
✓ Sandwich Bread
✓ Pizza Bases
✓ Rolls & Buns
Buy Gluten Free Starter → Gluten Free Sourdough Starter
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Welsh Recipes
Kind Crumbs - Welsh Country Loaf Recipe
Traditional artisan sourdough with crisp crust and open crumb.
Ingredients: 100g active starter, 350g water, 500g strong white bread flour, 10g sea salt.
Method:
Mix the flour and water and rest 30 minutes, add the Welsh Sourdough Starter and salt, bulk ferment 3–5 hours with 3 stretch and folds on half an hour, 1 hour and 1 and half hours.
You are looking at this point to see the dough increase in size by 50%.
Then shape for a round banneton or oval for an oval banneton and put in your banneton, then bake at 230°C for 20 minutes covered and 25 minutes uncovered at 210°C.
Shop the ingredients used in this starter & loaf
All-in-One Mirafolk Sourdough Starter Kit – Bread Making Kit
Y Felin Welsh Stoneground Unbleached White Flour
Brecon Carreg Still Natural Mineral Water
Round Banneton, Oval Banneton, Silicone Bread Sling
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Kind Crumbs — Welsh Coastal Laverbread & Mature Cheddar Sourdough
Inspired by the Welsh coastline, this loaf brings together two deeply rooted local ingredients: rich mature cheddar and traditional laverbread. Slow fermentation softens the minerality of the seaweed while the cheese adds warmth and depth, creating a loaf that feels unmistakably of the coast.
Makes
One large artisan loaf (approximately 900g baked weight)
Ingredients
Dough
- 450g strong white bread flour
- 50g wholemeal flour
- 100g active sourdough starter (100% hydration)
- 320g water
- 10g fine sea salt
Coastal Filling
- 120g mature Welsh cheddar, cut into small cubes
- 80g laverbread (well-drained)
- 1 tsp freshly ground black pepper
Method — Hand Mixing
Autolyse
Mix the flours and water until no dry flour remains.
Cover and rest for 45 minutes.
Add Starter & Salt
Add the starter and salt.
Mix thoroughly until fully incorporated.
The dough should feel soft and slightly tacky.
Bulk Fermentation
Leave at room temperature.
Perform four sets of stretch-and-folds at 30-minute intervals.
Add the Coastal Filling
After the second fold:
Spread the dough gently into a rough rectangle.
Dot with:
- Laverbread
- Cheddar
- Black pepper
Fold the dough over itself and return to the bowl.
Continue fermentation until the dough has increased by approximately 50%.
Typically 4–6 hours at 21–24°C.
Shape
Turn onto a lightly floured surface.
Shape into a round shape for round banneton or an oval shape for an oval banneton, taking care not to squeeze out the filling.
Place seam-side up into a floured banneton.
Final Proof
Same Day
2–3 hours at room temperature.
Overnight
8–14 hours in the refrigerator.
The overnight option develops exceptional flavour.
Method — Stand Mixer
Autolyse
Rest 45 minutes.
Mix
Using a dough hook:
- Speed 1: 3 minutes
- Speed 2: 5 minutes
Transfer to a bowl.
Bulk Fermentation
Perform one fold after 45 minutes.
Add laverbread and cheddar during the second fold.
Continue fermentation until risen by around half.
Dutch Oven Bake
Preheat Dutch oven for 45 minutes.
Covered Bake
- 250°C
- 20 minutes
- Lid on
Uncovered Bake
- 220°C
- 20–25 minutes
- Lid off
Bake until the crust is richly coloured and the cheese beneath the surface has caramelised.
Kind Crumbs Baker's Note
Laverbread carries a gentle mineral richness rather than an overt seaweed flavour. Combined with mature cheddar, it produces a loaf that feels savoury, rounded, and deeply Welsh. Serve thickly sliced with salted butter, seafood chowder, or alongside a coastal cheeseboard.
Kind Crumbs Signature Variation
For an even stronger estuary-inspired loaf, add:
- 20g toasted pumpkin seeds
- 10g chopped fresh thyme
- 1 tsp Welsh honey
These additions soften the savoury notes and create a beautifully balanced loaf that pairs particularly well with your Kind Crumbs fruit and nut crackers.
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Kind Crumbs — Welsh Rarebit Sourdough
Inspired by Wales' most famous savoury dish, this loaf combines mature cheddar, mustard, and a touch of ale for a deeply aromatic bread with a rich golden crumb.
Makes
One large artisan loaf (approximately 900g baked weight)
Ingredients
Dough
- 450g strong white bread flour
- 50g wholemeal flour
- 100g active sourdough starter (100% hydration)
- 320g water or 290g if 30g dark Welsh ale is used
- 10g fine sea salt.
Coastal Filling
- 150g mature Welsh cheddar, cut into small cubes
- 1 tbsp wholegrain mustard
- 30g dark Welsh ale (reduce water by 30g)
- ½ tsp smoked paprika
Serving
- Toasted with butter
- Alongside tomato soup
- With ham or Welsh cheeses
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Laugharne Castle Country Loaf
Inspired by the Carmarthenshire coast.
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Kind Crumbs — Spanish Sourdough Breakfast Bake
A celebration of yesterday's bread
Across rural Spain, thrifty cooks have long transformed stale bread into deeply satisfying meals. Rather than waste a loaf that had hardened overnight, bread was revived with olive oil, tomatoes, cured meats, and eggs. This hearty breakfast takes inspiration from those traditions, turning humble leftovers into something rich, warming, and full of character.
A Brief History
This dish sits somewhere between several traditional Spanish peasant dishes:
- Migas — made from stale bread fried with olive oil, garlic, and often chorizo.
- Sopa de Ajo — stale bread revived in a paprika-rich broth.
- Pan con Tomate — bread paired simply with tomato and olive oil.
Historically, bread was too valuable to waste. In farming communities, stale loaves were routinely transformed into breakfasts and suppers using whatever ingredients were available.
Your recipe follows this same philosophy: good bread, good olive oil, a few pantry ingredients, and yesterday's loaf given a second life.
Ingredients
Serves 4
For the Bread
- 400g stale sourdough bread
- 3 tbsp extra virgin olive oil
- 1–2 tsp smoked paprika (to taste)
For the Tomato & Chorizo Sauce
- 150g cooking chorizo, sliced
- 1 medium onion, finely sliced
- 1 x 300g tin finely chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- Freshly ground black pepper
To Serve
- 4 eggs (fried or poached)
- Fresh parsley, chopped
Method
1. Crisp the Bread
Preheat the oven to 180°C (160°C fan).
Cut the sourdough into approximately 30mm cubes.
Place into a large ovenproof dish.
Drizzle generously with olive oil.
Sprinkle with paprika and toss thoroughly so every piece is lightly coated.
Bake for 20–25 minutes until:
- Crisp
- Lightly golden
- Dry on the outside
Remove from the oven.
2. Make the Sauce
Place a frying pan over medium heat.
Add the sliced chorizo.
Cook gently until the oils begin to release.
Add the sliced onion.
Cook slowly until softened and translucent.
Add:
- Chopped tomatoes
- Tomato purée
- Worcestershire sauce
- Black pepper
Simmer for 5–10 minutes until thickened slightly.
3. Assemble
Pour the tomato and chorizo mixture over the toasted bread cubes.
Stir gently to combine.
Return to the oven for 10 minutes.
The bread should absorb some of the sauce while retaining texture.
4. Cook the Eggs
While the bake finishes:
Either:
- Fry one egg per person
or
- Poach one egg per person
5. Serve
Divide between bowls.
Top each serving with an egg.
Finish with freshly chopped parsley.
Serve immediately.
Kind Crumbs Baker's Note
The best version of this dish comes from bread that is two or even three days old. The slightly firmer crumb absorbs flavour beautifully while retaining texture.
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Scottish Recipes
Scottish Farmhouse Loaf
Rustic and hearty.
Scottish Oat Sourdough
Traditional Scottish flavours.
Scottish Morning Rolls
Perfect for breakfast.
Country Batch Loaf
Classic farmhouse bread.
Gluten Free Recipes
Gluten Free Country Loaf
Gluten Free Sandwich Bread
Gluten Free Pizza Dough
Gluten Free Dinner Rolls
Shop Ingredients
The Ingredients We Use
- Welsh Sourdough Starter
- Scottish Sourdough Starter
- Gluten Free Sourdough Starter
- Stoneground Welsh Flour
- Wholemeal Flour
- Laverbread
- Baking Equipment
Shop Ingredients →
Sourdough Knowledge Centre
Starter Activation
Feeding Guide
Troubleshooting
Temperature & Fermentation Guide
Beginner's First Loaf Guide
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