This Christmas spiced sourdough is soft, deeply fragrant, and studded with plump raisins, currants, and bright threads of orange zest. Cream and sugar give it a tender crumb that stays soft for days, while the long cold ferment builds a quiet depth beneath all that warm spice. The kind of loaf you make when people are coming, and keep toasting long after they have gone.

If you already keep a sourdough starter, you can convert it to a stiff lievito madre in about three feeds. The ratio is 1:1:2, starter to water to flour, and the result is a firmer, milder culture that gives enriched doughs, such as panettone the lift they need. Here’s the method, the timing, and how to store it between bakes.

These lemon frangipane sourdough sweet rolls are a tender twist on classic morning buns, layered with almond cream, fresh lemon zest, and the gentle tang of natural sourdough. Soft, golden, and buttery, they bring the scent of citrus and warmth to your kitchen, the kind of bake that feels both fresh and nostalgic.