Tag Archives: sourdough bread course London
Posted on 10. Aug, 2016 by virtuousbread.
Many people focus on what they don't have. You may know them: everything about what they say and what they do reinforces how their life is incomplete. In general, they speak one of two languages: the language of lack or the language of longing. The language of longing has about it a kind of sadness […]
Posted on 06. Jul, 2016 by virtuousbread.
I recently received a question about keeping sourdough starters. The writer had the sad experience that his starter went mouldy and died. What, he asked, could he do to prevent this from happening given that he uses his starter once every couple of weeks. I have written about making and using starters and this made […]
Posted on 16. Feb, 2016 by virtuousbread.
Do you think all there is to sourdough bread is holes, a thick crust, a chewy texture and acidic taste? Although many people love that kind of sourdough bread, you would not be alone if you think that sounds unappealing. Furthermore, how do you put jam or ham or honey or tuna on your bread […]
Posted on 05. Feb, 2016 by virtuousbread.
Taking a break from the baguette bake off, and returning for a moment to sharing a few, select recipes from Perfecting Sourdough, and in response to one reader's question, here is a recipe for wonderful, sourdough pita bread. Ingredients 70 g wheat sourdough starter from the vat in the fridge 520 g white wheat flour […]
Posted on 20. Jan, 2016 by virtuousbread.
In Canada there is a difference between "Raisin Bread" and "Bread with Raisins". The latter has fewer raisins. We are serious about our raisin bread in Canada and that proves it! The one thing better than perfectly ordinary raisin bread is rye and raisin bread and this version, in sourdough, is completely yummy. A little […]
Posted on 14. Jan, 2016 by virtuousbread.
If you love whole meal bread and you love sourdough bread you will love this easy recipe for delicious and surprisingly light whole meal sourdough bread. You can bake this with spelt or wheat flour and, although I used a white wheat sourdough starter because that is what I have, you can use a whole […]
Posted on 22. Nov, 2015 by virtuousbread.
I frequently make no-knead, crusty artisan bread. In fact, it's so popular I bake it at least once a week and, but for the lack of more (extraordinarily expensive) cast iron casserole dishes, I would bake more at a time. The other day, I was proofing two 100% wheat sourdough loaves in bannetons. It was taking […]