Rene's Sourdough

Rene's Sourdough Filmmaker, photographer & Self-taught passionate Artisan Sourdough baker. Good Things Take Time. Let’s ferment!❤️ Basically to help everyone to grow!

Our resident kitchen & restaurant is in progress

Workshops - renesourdough.com

Pizza can be as simple or as difficult as you'd like it to be, but I am here to help everyone out to nail their pizzas every single time. I am here to exchange recipes, reveal my secrets of baking pizzas and advise those who do not know much about sourdough and pizzas yet! Welcome, and remember problems comes and go, but pizza is forever!

16/06/2026

Pretty stoked with this one. Full review online soon!

15/06/2026

Happy Sourdough Margherita Monday. Just a naturally fermented sourdough base, tomato sauce, mozzarella, fresh basil and extra virgin olive oil. Sometimes less really is more.And by the way… if you’re in Athens and fancy learning how to make sourdough pizza from scratch, there are still 5 spots available for my Sourdough Pizza Masterclass next Tuesday in Koukaki We’ll cover everything from starter to dough, stretching, baking and of course… eating pizza. 🍕🔥See you there!

13/06/2026

50 hours of fermentation. Finished with yapapioliveoil, Naxian graviera, pecorino, mozzarella, blue cheese & homemade tomato jam.A combination that probably shouldn’t work… but somehow it does. This is one of my top 5 pizzas.

The key is doing it properly: chill, freeze, thaw slowly and give the dough time to relax before baking.Done right, you’...
09/06/2026

The key is doing it properly: chill, freeze, thaw slowly and give the dough time to relax before baking.

Done right, you’ll still get great rise, beautiful crumb and plenty of flavour.

07/06/2026

Did you know that the inside of burrata is actually stracciatella? Today I’ll show you how to make it at home in just a couple of minutes.Recipe:

• 2 balls fresh mozzarella / fior di latte
• 150ml cream (minimum 30% fat)
• Pinch of salt
• Drizzle of high quality olive oil

Tear mozzarella into thin strands, add cream, mix gently and let it sit in the fridge for a couple of hours before using. Perfect on pizza, toast, tomatoes… or straight from the bowl. Save this one for later 👊🏻

01/06/2026

Happy Margherita Monday! 26 hours of fermentation, high-hydration sourdough. Just flour, water, salt, time… and no shortcuts. And yes… I bake this pizza for just under 2 minutes. Higher hydration dough contains more water, so baking slightly longer helps drive off moisture, build more structure and create better colour and crunch.Not every pizza needs to be baked in 60-90 seconds 😉 Grab the recipe in my bio and make restaurant-quality pizza at home❤️

31/05/2026

This pizza had a better sleep schedule than me😀

Big news… my first Sourdough Pizza Masterclass in Athens is officially happening ❤️A full evening of sourdough, fermenta...
30/05/2026

Big news… my first Sourdough Pizza Masterclass in Athens is officially happening ❤️

A full evening of sourdough, fermentation, stretching dough, baking pizzas, eating together and talking all things pizza.

12 people. 4 hours. Lots of flour everywhere.

If you’re in Athens… see ya?

📍 SOYBIRD Koukaki, Athens
📅 Tuesday 23rd June
⏰ 6PM–10PM

Let’s make better pizza 🍕🔥

24/05/2026

Mega wind outside, so perfect to test this electric pizza oven.

21/05/2026

Let’s make together a 50-hour fermented sourdough pizza with four cheeses and homemade tomato jam.

The jam is super simple to make! I used fresh greek tomatoes from my local market and cooked them down slowly until rich and naturally sweet, finished with maple syrup and a touch of lemon.

Recipe for the tomato jam:
• 1kg fresh tomatoes
• 140g maple syrup
• pinch of salt
• squeeze of lemon juice

Score an X on the bottom of the tomatoes, boil for around 1 minute, then transfer into cold water and peel the skins off.

Roughly chop them and cook slowly in a pot until reduced. Add maple syrup and keep simmering until thick and jammy. Finish with lemon juice and a pinch of salt. Sweet, savoury and perfect with salty cheeses on

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