Peasant Bread

Peasant Bread

Adapted from this recipe. This bread demonstrates the ability of bread to rise quickly when given external structure such as a bowl. It rises with a combination of yeast and sugar. The resulting bread is spongy with a buttery crust. 510 grams all-purpose flour (may...
Maintaining a Sourdough Starter

Maintaining a Sourdough Starter

The internet is full of a variety of strange sourdough starter recipes. These concoctions include everything from pineapple juice to grape mash and everything in between. The reality, however, is that a good sourdough starter needs four things: water, flour, air and...
Sourdough Bread

Sourdough Bread

Adapted from this link  512 grams all-purpose or wholemeal flour, divided. ½ cup live, activated sourdough starter ¼ teaspoon sea salt 25 grams butter 500 ml of water For one day prior to starting the bread, feed the starter three times. Then, using a wooden spoon,...
Cuban Bread

Cuban Bread

Adapted from this recipe. This bread demonstrates the ability of bread to rise quickly when given external structure such as a bowl. It rises with a combination of yeast and sugar. The resulting bread is spongy with a buttery crust. 510 grams all-purpose flour (may...
The Art of Fermentation

The Art of Fermentation

Recently, a new book was published claiming to be the handbook of fermentations was published. It covers a variety of fermented foods, including yoghurt, bread, wine, beer, vegetables, meats and fish. Fermenting is both an art and a science. Examples of fermented...
Baking the Perfect Loaf of Bread

Baking the Perfect Loaf of Bread

Bread is a simple process. Water activates yeast. Sugar feeds it. Flour adds structure. Kneading creates structure. Salt adds flavor. Heat creates the mallard reaction, giving it the golden brown color and flavor we crave. Unfortunately, too many things can go wrong....