"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White
I never knew there was a “thing” about a French Carrot Salad! I have followed David Lebovtiz for a long time (see here). David is a US pastry chef, author, and food writer that lives in Paris, and he has wonderful blog about all things to do with Parisian food, drinks, and the French lifestyle ……
This post is a follow on my the post Sourdough: Basic Fruit and Nut Loaf – Day 1 (see here). For this exercise I am making a single loaf in a bread tin, and a single free-form loaf using a Banneton to show you the slightly difference methods. Sourdough: Basic Fruit and Nut Loaf -…
Once you have started to make a Basic Sourdough Loaf following my process: See here for Day 1; and See here for Day 2 or 3 … then the next loaves you may wish to make would incorporate spice, fruit and nuts into the basic dough recipe. The basic recipe remains unchanged, but the spice is…
This post is a follow on my the post Sourdough: Basic Loaf – Day 1 (see here). Sourdough: Basic Loaf – Day 2 or 3 Save Print Bread has been baked … Author: Gina @ The Passionate Pantry Instructions On the day you wish to bake take the bags of dough out of…
This post uses instructions for those that are following my 2 to 3 day process (see here). However, if you have active starter you are of course able to use this recipe using your starter, but it will make more sense to you if you read the notes on my process first. Also, if this…
The process I follow makes it really easy for me, and hopefully you may find that too. You can absolutely prepare and bake your sourdough in one day, but I prefer to spread it over two to three days. Firstly, this means I have more freedom to get on with other commitments in my life,…
If you are going away for a period of time and don’t have anyone to look after your starter, here are some options. Firstly, please be assured that your starter will be fine in the fridge for up to a month without attention if necessary. If I am going away for just two or three…
Once you have a starter it is important to know how to look after it (the Basic Sourdough Loaf … see here … recipe will tell you exactly how much to feed your starter to get it active again to use, and how much to feed it to put it to sleep in the fridge…
Making a sourdough starter from scratch is a simple process of combining flour and water, and allowing time for the wild yeast within the flour to grow and ferment. It is important to use filtered water as the chemicals in plain tap water can affect the fermentation process of your starter. In terms of flour,…
