Category Archives: Sourdough

Sourdough Pikelets

Simple adaptation of the bake-up-early pikelet recipe from the guardian to use left over sourdough starter. Measured 300g water into the container in which the leaven for this week’s pizza bases had been hibernating, and swirled to dissolve the residue. Made a well in 200g bread

Sourdough Pikelets

Simple adaptation of the bake-up-early pikelet recipe from the guardian to use left over sourdough starter. Measured 300g water into the container in which the leaven for this week’s pizza bases had been hibernating, and swirled to dissolve the residue. Made a well in 200g bread

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 a pizza with the leftovers using white pizza base baked at 220°C for 15 minutes, and two large handfuls of chopped lamb and

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 a pizza with the leftovers using white pizza base baked at 220°C for 15 minutes, and two large handfuls of chopped lamb and

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 of leftovers to make a pizza. Started with white pizza base baked at 220°C for 15 minutes, and arranged two large handfuls

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 of leftovers to make a pizza. Started with white pizza base baked at 220°C for 15 minutes, and arranged two large handfuls

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 of cardamom seeds with the flower part of 2 or 3 cloves (discard stems) using a mortar and pestle. Mixed the

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 of cardamom seeds with the flower part of 2 or 3 cloves (discard stems) using a mortar and pestle. Mixed the

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 salt to the chocolate filling after watching Yotam do the same to apricot ensaimada filling. Made an Orange and Poppy Seed filling

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 salt to the chocolate filling after watching Yotam do the same to apricot ensaimada filling. Made an Orange and Poppy Seed filling

Ricotta & Asparagus Pizza

Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to handle, squeeze garlic from skins and combine with 300g ricotta, finely grated peel of a lemon, 1 teaspoon fennel seeds,

Ricotta & Asparagus Pizza

Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to handle, squeeze garlic from skins and combine with 300g ricotta, finely grated peel of a lemon, 1 teaspoon fennel seeds,

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 had been hibernating, and made a soft dough with 400g of bread flour. The dough rested on the bench for an

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 had been hibernating, and made a soft dough with 400g of bread flour. The dough rested on the bench for an