sourdough

Sourdough Starter: Day 02 Ingredients 25g flour (always assume organic and 50:50 mix wholemeal: rye) 25g spring/mineral water Equipment 1 sterile teaspoon(s) Scales Method Again, just the 25g flour and 25g spring or mineral water into your Day 01 starter and mix in well with that sterile...

Sourdough Starter: Day 01 Right, hopefully you all decided that premixing your flour had benefits... It doesn't have to be an airtight jar like mine is. Because of where I live (rurally so think of mice, ants, etc) I keep all of my produce out of pests' way. And IKEA do these kilner like jars...

My original plan had been to run this as a 'Bake-a-long', but I have run into a timeline problem. I don't have enough of it before going on holiday to actually arrange with everyone a date to start on, say roughly 2 weeks from now when everyone has their ingredients and jars together and is...

I've been making different doughs and breads, using yeast, and I feel it's time to take on sourdough. Where do I begin? Where can I get the starter for this in the UK? Suggestions welcome.

Can't wait to cut into this tonight.

Another way to use up stale bread. Make sure the bread is baked in a low oven until perfectly dry - otherwise the base will be mushy! No precise measurements here. I used a 9 inch frying pan. Add another egg if you use a larger pan. For a vegetarian version, substitute strips of baked aubergine...

A very easy and economical recipe which uses up leftover bread. Even the spicy tomato sauce is easier to make than a regular tomato sauce. Ingredients (makes 24 walnut sized dumplings) For the dumplings: 160g sourdough crumb 8 tbs finely chopped parsly and dill 2 eggs (beaten) 50g grated...

Ingredients: Day 1: 50 g wholegrain rye flour 50 g cold water Days 2, 3, 4, and 5: 1 tbsp wholegrain rye flour 1 tbsp cold water Method: On day 1, just mix the flour and water together. Cover with a tea towel and leave at room temperature for 24 hours. Each consecutive day, add 1 tbsp of...

Sourdough culture is something I've never made. I keep intending to do so, but to be frank I'm afraid of the responsibility! Apparently its like having a pet which needs feeding every day. And if you go away you have to find a sourdough hotel to look after it for you (yes there are such places)...

Simply mushrooms on toast - but adding spices to the mushrooms gives an unusual twist. Ingredients 2 finely sliced shallots Vegetable oil 125g shiitake mushrooms A handful of Chanterelles 1 tsp garam masala 1 tsp ground cinnamon 1/2 tsp ground allspice Parsley Toasted sourdough bread Method...

I'm on holiday at the moment UK in the highlands of Scotland. Somewhere remote, beautiful and with exceptionally clean air and peat stained water. A place where lichens hang off every tree and colour the place a grey green, somewhere that I am tempted to get out again on my trike and enjoy the...

Baking bread is one of my favourite hobbies, but since moving into my new apartment I've been running into some issues. The apartment is a basement suite, and we live in a part of the country where it's already starting to get chilly. It usually starts snowing around November and keeps up for...

With the weather being warmer and our evening soup being a touch bland I decided to make a tasty bread. The sourdough starter is needing feeing every day at the moment. I have one in the fridge, but I prefer the one on the windowsill for some reason. Anyhow, when I fed it yesterday, I decided...

Yesterday was the day when my 3 sourdough starters all needed replenishing at the same time. I have a windowsill starter and 2 ones in the fridge at the moment. One of the ones in the fridge I am suspect about, I don't like its smell and it was meant to be replacing the old one in the fridge...

I've decided to start making bread again and given that sourdough is my favourite I have decided to try sourdough. I know a little about it but not a huge amount. I know I will have to feed the starter each day, and I know that I will have to throw away some of the starter each time. I have...

I've made my own bread for as long as I can remember, and last year I took the plunge and made my own sourdough starter. It took a few goes for me to get it right, but once I had it going strong and lively, I felt more confident about using it. My first few loaves were ok - just ok, nothing...

I've been experimenting with sourdough for several weeks now, with mixed results.:( I mean 'genuine' sourdough using only the wild yeasts present in the flour/starter: many commercial sourdoughs include some cultivated yeast so they're not really 'proper' sourdoughs. Question: once the starter...