These potato cakes are scrumptious and easy to make. They are a good way to use leftover potato. The ingredients are cold boiled potatoes (the floury kind), white and wholemeal wheat flour (half-half), plus olive oil, herbs, salt, pepper and other spices. The type of flour and seasonings can be varied according to taste and what you have in the cupboard.
Sekowa granules make a sourghdough style starter that does not need feeding and will last for a couple of months. Used with diastatic malt flour it makes a great soughdough style loaf.
Crusty French bread stirring memories of the authentic village boulangerie.
A sweet beery bread with a lovely crust.
Great tasting and smelling bread, brilliant with bacon or marmalade.
I made this when I had run out of every flour but Type '00', and needed to make a loaf. It turned out really well...
Little white rolls made with yoghurt poolish