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Chef * Seasonal Campaigner * Food Consultant * Sourdough Expert
Posts Tagged ‘Sourdough’
Sourdough Battered Onion Rings
If you find your batter a little too runny to coat the onion rings, just whisk in another 10g of flour. The batter will keep for a couple of days in the fridge, but remember to bring it to room… Read More
Introducing…Sourdough Suppers: A Year in the Life of a Wild Yeast Culture
In the hope that I may have some loyal followers out there, I wanted to let you all know about my latest project…I’m writing a book! It’s been something I’ve desperately wanted to do for a very long time now,… Read More
Catalan Season Part 2: Chicken Thighs Braised with Almonds & Saffron
This traditional Catalan dish is amongst my favourites. It’s roots are Moorish, with almonds and saffron, but it is popular both in French and Spanish Catalunya in various forms. My local French bistro makes the sauce separately and then pours… Read More
Sourdough Pecan, Oat and Cranberry Flower Pot Breads
These lovely fruit and nut flower pot shaped loaves are fabulous with a cheeseboard, they make a delightful turkey sandwich, they are splendid toasted with Brie on top, or simply torn apart and eaten whilst still warm. The flower pots… Read More
Preparing Flower Pots for Baking
Terracotta pots are excellent for baking bread, but be sure to use unglazed ones. Terracotta flower pots are readily available from garden centres. I’d suggest that you use new ones, and then set them aside for baking. Here are some instructions on… Read More
Kalonji & Carrot Naan Breads
This recipe makes 8 flatbreads. The dough will keep in the fridge for up to 4 days, so you can have freshly-made flatbreads every day! The dough should be firm but pliable and not sticky; it may seem a little… Read More
Organic Stone-Ground Malted Rye and Wheat Sourdough Loaf
Organic Stone-Ground Malted Rye and Wheat Sourdough Loaf A delicious, healthy and satisfying naturally fermented loaf, which stays moist and improves in flavour as it matures. It’s important that your sourdough culture/starter is in peak condition ready for baking before… Read More
Sourdough Diaries: 10 Facts About Sourdough
1. Yes you can go on holiday. Your sour dough culture, when you are not baking with it, can be refrigerated for several months unattended and the wild yeast will become dormant. If you are away for several months you… Read More
The only sourdough in the village
It was conceived well over a decade ago in Rhinebeck, New York using organic grapes, a copy of Nancy Silverton’s instructions on how to capture a sourdough yeast culture, a large plastic tub, some flour, and a square of muslin… Read More