Category Archives: Left Over Starter

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

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

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

Breakfast grissini

Slicing up dough with a pizza cutter makes short work of the shaping phase of a batch of sourdough. While making grissini for the book launch, imagined how the cutter might be useful for other recipes. Originally thought these breakfast

Breakfast grissini

Slicing up dough with a pizza cutter makes short work of the shaping phase of a batch of sourdough. While making grissini for the book launch, imagined how the cutter might be useful for other recipes. Originally thought these breakfast

Grissini

Wanted something savoury and crunchy to serve alongside a glass of wine at the book launch, and thought grissini might be nice. Started with a batch of sourdough starter from the new regimen, using the leftover leaven from the weekly

Grissini

Wanted something savoury and crunchy to serve alongside a glass of wine at the book launch, and thought grissini might be nice. Started with a batch of sourdough starter from the new regimen, using the leftover leaven from the weekly

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 a cup of grated cheddar over the top. Rolled the dough and sliced it into seven portions. Left them to raise overnight before the

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 a cup of grated cheddar over the top. Rolled the dough and sliced it into seven portions. Left them to raise overnight before the