Further to the post about sourdough starters being ready where there are photos and some marvellous commentary, here’s the very short movie that actually shows sourdough starter being spooned from the bowl and dribbled into the water. Don’t coax it to float. Grab a spoonful of the refreshed sourdough starter and dribble it in the
It’s Hot Cross Bun week and I confess I got a bit tired of rolling buns and crossing them. In a fit of lethargy I decided to make a braided Hot Cross Bun loaf instead. It’s fantastic and, like challah, perfect for breaking up by hand and sharing, covered with butter for eating of course!
These doughnuts are made before lent in the Mennonite communities in Canada. They are light and flavourful and irresistable. This recipe makes enough for a party so if you are not planning a party, best cut it in half. Like this recipe? I came from The Book of Buns, published in November 2013 and available
It’s nearly Epiphany and, in Mexico, that means the shops and bakeries are full of a traditional Mexican celebration bread called “Rosca de Reyes”. This bread is shaped in a circle to represent the crowns worn by the Three Kings. That’s fun. Inside the bread, the baker tucks little clay or plastic figures of the
Soft, doughy, fluffy, with a slightly charred taste that is just lovely.Yummy and fun to make, it’s thrilling when they puff up in the pan.
Remember the famous no knead faux-caccia? It’s making another appearance today for lunch. Nothing to eat for lunch? Or, maybe nothing particularly fun? Got some flour, water, salt, yeast and a few vegetables in the fridge. This one is yours! Recipe here! Come and take a bread course with us so you can learn how
Sorry, missed the “one day to go to the Great British Bake Off” post as nothing much was happening with the 1857 sourdough. It sat around all day – a pre-dough fermenting quietly away developing flavour and becoming easier and easier to digest. Last night I added 830 grams of white wheat flour, 50 g
The dough is typically made out of just about any flour – probably a mixture of whole or white wheat or spelt with maybe some rye thrown in for good measure. They are rolled roughly and topped with various simple things like qwark (a kind of soft cheese – you can substitute feta that you