Simple adaptation of the bake-up-early pikelet recipe from the guardian to use left over sourdough starter. Measured 300g water into the … More
Category: Sourdough
Christmas Leftover Pizza 2.0
Got up at 2AM Christmas morning for pretend-Santa-duties and to pop a tray of lamb on to slow roast. Made … More
Christmas Leftover Pizza 1.0
Poached turkey fillets to make a Christmassy version of Banh Mi to pass around on Christmas Day and had plenty … More
Breakfast Pizza 3.0
Incorporated the orange and cardamom combination from the Incredible Spice Men into this week’s Breakfast Pizza by crushing a scant quarter teaspoon … More
Breakfast Pizza 2.0
Increased the water content of last week’s Breakfast Pizza to 250ml, making the dough a little softer. Also added a grind of … More
Ricotta & Asparagus Pizza
Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to … More
Breakfast Pizza 1.0
Swished 225ml of water to dissolve the left-over starter from the container in which the leaven for this week’s pizza bases … More
Breakfast grissini
Slicing up dough with a pizza cutter makes short work of the shaping phase of a batch of sourdough. While … More
Grissini
Wanted something savoury and crunchy to serve alongside a glass of wine at the book launch, and thought grissini might … More
Cheese and Chutney Scrolls
A savoury twist with this week’s Sourdough Scrolls and Buns edition. Daubed the stretched dough with 4 heaped soup-spoonfuls of chutney before scattering about … More
cook in shorts 