So....bread that takes three days to make? NOT A PROBLEM! With the 1857 sourdough it takes at least 3 days to make bread (it's a plan in advance and sit around and wait sort of bread). So, without further ado, day minus three to the GBBO: Refresh the 1857 sourdough: More interested in bread than […]
Posted on 03. Aug, 2014 by virtuousbread.
These are "scones" rather than scones and - you know what - I like them even better! The refreshed sourdough takes the place of the fat so the "scones" do not rise as much as scones in which butter exploding in the flour as it melts helps to create layers of air in the dough […]
Posted on 19. Jul, 2014 by virtuousbread.
Remember faux-caccia? The easiest recipe in the world for focaccia? A simple and delicious recipe for focaccia? Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia. Or faux-caccia... Caution: this post is short! Ingredients: 25 g rye sourdough starter (from the vat of sleeping […]
Posted on 18. Jul, 2014 by virtuousbread.
No Knead dough is perfect for pizza! Do you want pizza for dinner? It takes a second to make the dough first thing in the morning and then you can put it in the fridge and let it sit around all day. Do you want pizza for lunch? It takes a second to make the […]
Posted on 06. Jul, 2014 by virtuousbread.
These squashy, ovalish flattish pizza-like things are just perfect for sharing with your friends while you watch Germany play in the World Cup. They are simple to make and if you prepare the dough now you can put it in the fridge until tomorrow when you are ready to use it. The dough is typically […]
Posted on 29. Jun, 2014 by virtuousbread.
Sorry! Had to be done.... This recipe for easy and delicious bread from Uruguay is dedicated to the Uruguay foot ball team for its plucky performance in the WC and, of course, to Luis Suarez Chavez for his on-field performance as a Hannibal Lector wannabe. Ladies and gentlemen, without further ado I bring you Vigilantes: […]
Posted on 25. Jun, 2014 by virtuousbread.
Bublik are the Russian equivalent to bagels. The difference is that they are a little smaller and slightly sweet. In Russia they have always been sold by the dozen, strung on a string. In some rural communities you still see them sold that way. Eaten as a pastry with a cup of coffee or tea, […]
Posted on 16. Jun, 2014 by virtuousbread.
Further to the free recipe for Brazilian cheese buns to get you in the mood for the World Cup, I thought I would play fair by offering a Croatian bread too. This is delicious bread is called Lepinja and it is like a fat pita bread. You can cut open and stuff with things (think […]
Posted on 14. Jun, 2014 by virtuousbread.
Further to a previous post on making the perfect bun, I have had some feed back that some people are having trouble keeping their buns flat enough. Part of that is fear: you really can squish your dough balls flat before you pop them in the oven. They will recover! However, if it's really concerning […]
Posted on 09. Jun, 2014 by virtuousbread.
Now that summer is here it's time to dust off the BBQ (unless you are South African in which case it is out all year round) and get grilling! Every great burger deserves a great bun - something which many burger restaurants overlook (hence I always order without the bun because I just cannot bear […]
Posted on 05. Jun, 2014 by virtuousbread.