Swiss Flour sourdough
A light open texture loaf with plenty of flavour
A light open texture loaf with plenty of flavour
One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.
Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
Very healthy sourdough bread, with exceptional taste of black onion seeds. Not a fan of onion? Linseed, sunflower or pumpkin seeds can be used instead.
A simply gorgeous golden slightly nutty tasting 'Mighty White' sandwich loaf that takes about 15 minutes of your time!
Italian biga acida/sour dough, using Italian '00' flour and strong bread flour. Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. I have made this without honey and it works well and suited better to my personal taste. I replaced the wholemeal with spelt and used strong Canadian bread flour. Allow 5 days to make this bread. On the day of baking it could take up to 8 hours from the first kneading until the loaves are ready to go in the oven.
Easy sourdough prepared in mixer in 10 min
This recipe makes two loaves and involves very little hands-on time. It just uses great quality flour and slow fermentation to create an outstanding flavour and texture! More importantly it has just three ingredients and is free from any chemicals, additives and improvers typically found in mass produced supermarket bread! This recipe is for your life, not shelf life!!