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Home » Instagram » The literal meaning of the word companion is ‘the one with whom I break bread’. I feel that power – to bring people together – every time I make a loaf. I keep baking and trust that the future will hold so many potential around-the-table gatherings that it’ll make my heart sing; just like working the dough does. Love from my kitchen to yours. x
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The literal meaning of the word companion is ‘the one with whom I break bread’. I feel that power – to bring people together – every time I make a loaf. I keep baking and trust that the future will hold so many potential around-the-table gatherings that it’ll make my heart sing; just like working the dough does. Love from my kitchen to yours. x

April 17, 2020 by Ali

Tags:bakingbread companion sourdough
Previous PostIf you want to bake sourdough but aren’t, what is the biggest thing that’s stopping you? . I have spent a lot of the last year and a half teaching myself sourdough, focusing on wholegrains and local flour. It has brought me so much. And I want to pass that on. . So, if you’re struggling to bake it, tell me where you are having problems; what you’re struggling with. I’ll take that and try to figure out how I can mix it with my own skills and turn out something that’ll help people move on. . In addition, if you want to help me out, please feel free to share/re-post this. The more people I can reach, the better I’ll get at figuring out how to get more beautiful loaves out there. A big THANK YOU!
Next PostSuper-Simple Sauerkraut

Recent Posts

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  • Do you crimp? How about slash? . I’m awash in the wonder that is pastry. The last month I’ve been honing a spelt sourdough pie crust recipe for the forthcoming @ancestralkitchenpodcast sourdough spelt cookbook. We’ve eaten a lot of pie: sausage, chicken, ground beef…even liver went into one! . My mum always crimped the edge of her pastry. To make it look nice, yes, but to seal it too. Do you? . And how about the slashes? I did these with scissors, to get that slight raised effect in the centre. Do we need to slash? Do you? How does it change the pastry and/or the filling?

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