Art and Science involved in making a recipe a sourdough version

Art and Science involved in making a recipe a sourdough version

From Baking with House of Bread by House of Bread

January 13, 2026 · 17 min

About this episode

The episode explores the art and science of transforming a standard focaccia recipe into a sourdough version.

Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwhile-enjoy the art and science in Happy Baking! For more information about Houseof Bread, please visit www.houseofbread.com . To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ .

People in this episode

Guest: Sheila

Topics covered

  • sourdough baking
  • focaccia recipe
  • baking science
  • culinary art
  • home baking

Keywords

  • sourdough
  • focaccia
  • baking
  • recipe
  • culinary science
  • home baking
  • House of Bread

Mentioned in this episode

Organizations: House of Bread, House of Bread franchise, YouTube

Products: House of Bread recipe book

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