I have always loved Indian food! And I remember in my early 20's attending an Indian Vegetarian Cooking Class in my local area of the Northern ...
Sourdough: Basic Loaf – Day 2 or 3
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 ...
Sourdough: Basic Loaf – Day 1
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 ...
Sourdough: Overview of 2 to 3 day process
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 ...
Sourdough: How to take a break from your starter
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 ...
Sourdough: Maintaining your starter
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 ...
Sourdough: How to make a starter
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 ...
Sourdough: Some Common Bread Making Terms
When I first started to venture into the world of bread making (and not just sourdough baking), I found some terms really puzzling as there seemed to ...
Sourdough: Equipment I use
You don’t need any fancy equipment to make sourdough, but there are some things that I find incredibly helpful. Firstly, please know that as long ...
Sourdough: How I keep it
Sourdough keeps really well. By its very nature it is generally a firm bread, and best cut when it is at room temperature (bread continues to “cook” ...
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