What if eating real food didn’t have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest – conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.… Read More
This sourdough soup is so good, I literally make discard for it when I don’t have any. And I’m not alone in believing it’s worth the effort. Traditionally, all over Slavic and Baltic regions, cereals have been purposely fermented into … Read More
*An updated, lighter version of this bread is part of my comprehensive course, Wholegrain Rye Sourdough Bread: Mastering The Basics. * Rye has been used to make bread for thousands of years. It’s not only super tasty, it’s also lower … Read More
I love spelt and I love eating whole grain. When I first started teaching myself sourdough baking, I was determined to work with this nutty, ancient grain and not leave out any of its bran. I wanted a well-risen, easy-to-make, … Read More
Sourdough pancakes are simple, delicious and can be made and enjoyed in so many ways. You can eat them sweet and crispy for a continental style breakfast. You can cook them soft, fill them with beans and roll them up. … Read More
This is by far my favourite rye bread. It’s dense, but not too dense. It’s cakey in a really good way. Its flavour is rich and deep, made a touch sweeter by the addition of a little molasses. And some … Read More
It’s time to cook up some pizza! And not just any pizza… Sourdough Wholegrain Spelt Pizza: One that is not only incredibly tasty, but gives you all of the ancient grain’s nutrients and is good for your tummy. That’s gotta … Read More
Toad-in-the-Hole is an English dish that combines the gloriousness that is sausages with the deliciousness of a crispy, bready surrounding. It is filling and comforting. I love it. Traditionally, it is made with a white flour batter. Being a Toad-in-the-Hole … Read More
Borodinsky sourdough rye. It’s been a year since I made one of these and I don’t want to go back to ‘normal’ sourdough rye now, despite the fact that this bread needs me more during the fermentation.
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It’s flavour, which gets better from days 2 and 3, is deep, fragrant and rich – from the molasses I added, plus the malt grain and caraway seed mix that I toasted and included. It’s soft and cakey – from the scald (flour mixed with boiling water) that makes up a large part of it.
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I prep the starter and the scald the evening before and then mix them together in the morning. Half way through the day I add the remaining flour and molasses. A couple of hours later it’s ready to shape and then it’s baked before tea.
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Thanks to @theryebaker for the formula. It’s a beautiful homage to this wonderful grain.
I love bread. So when I heard the statistic that over 40% of the bread sold in the UK is thrown away, my reaction was visceral: “What?! That’s crazy!” In my adopted home, Italy, there are many, many recipes based … Read More
