In this recipe, we have taken our Classic Retarded Sourdough Boule and replaced 30% wholegrain flour with 30% of our freshly milled Botanical Blend No. 2 - Meadow Blend. The increase in diversity not only makes your gut happy, but the depth and complexity of flavour that it brings to your loaf is
Bread and Gut Health
“Bake, eat share, repeat,” This is what Vanessa suggests this month
Make your own DIY Dough Proofer out of an apple box
When the seasons change to the cooler months, having access to a proofing box -- which provides a consistently warm environment -- can be the difference between success and failure. I struggled with my proofing for two years, keeping my dough warm in the oven using the low heat emitted by the oven
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Master Margherita Sourdough Pizza
Margherita sourdough pizza is the classic: tomatoes, mozzarella and basil. Simple, but it takes the best-quality ingredients – and a really good, crusty base – to make well. This sourdough Margherita pizza is always a favourite when we light the oven for a family pizza night. When it comes to
Red Lentil Dal
I'm often asked about my recipes on sourdough courses, my 2nd book was recently The Telegraph book of the week and is called Food for Thought.
Dal is the name for both the dried split lentil and the thick, soupy stew made from it, which is a staple part of the diet of hundreds of
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Sourdough fermentation controls explained
So you want to make great sourdough?
You need to understand it.
The moment that you stop thinking that you are baking bread and start to think I am fermenting bread then you will be a great baker. So this is what makes my approach different, and why I give guidance - because it is wild yeast and
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The Classic Diversity Sourdough Baguettes – Ambient
Sourdough Baguettes I've deliberately left these to last. Quintessentially French, I grew up eating sourdough baguettes. Perfectly fermented, and with light, airy holes, they are heavenly when freshly baked. The ideal sourdough baguette has a caramelised, golden crust, which, when you pull it
The two classic methods to make sourdough – ambient & retarded
Audio lesson
Ambient
The main difference is that ambient is sometimes referred to as a straight dough. In other words you go straight from mix to prove to bake. I typically consider this as a classically French technique and is the more ancient technique as fridges were not invented until this
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