Create the most delicious rich, dark, moist and very boozy fruit cake for Christmas.

The cake is decadent and packed full of all the luxury you would expect in a celebration cake. 

This is a family tradition, handed down by granny Yvonne and made even tastier with the use of Motherdough discard. 

Baking at high altitude can be rather interesting. We found it quite exciting as everything kind of moves faster. In Gauteng even the dough is in a hurry!

These are a few observations and recommendations for those of you baking at higher altitudes… We always bake sourdough bread at sea level, so the recipes posted on Motherdough website are tested in quite different conditions from when we host classes in Sandton.  

There are really only 3 ways to know your loaf is cooked without actually cutting it open. Once you have cut it open, there is not much you can do if it is undercooked except perhaps toast slices in a pan and make bruschette.

This blog helps you avoid that disappointing feeling of cutting a loaf open and discovering it has not cooked all the way through. 

Many people new to sourdough have noticed the runny, bubbly starters all over the internet. Motherdough is different. Instead of a liquid you have a starter that feels and looks like a dough.

There are differences in the care routine for Motherdough, compared to a liquid starter. This blog post explores this in more detail.