UBE SOURDOUGH, TWO WAYS
Back in December last year I had a lot of fun playing with ube, the Filipino ingredient that was new to me. Today I share two ways to make sourdough bread incorporating ube. The basic recipe is the...
View ArticleCOCOA LATTICE SOURDOUGH
I consider this a work in progress, but for a first time using this technique, I am happy with it. You can use pretty much any formula you like, but go for a minimum of 500g total flour, as you will be...
View ArticleSOURDOUGH BUBBLE BREAD
This is my third attempt at covering sourdough with a thin layer of a cocoa-dyed wrap. I stumbled by accident on a youtube site that got me lost for a while in the many possibilities of sourdough fun....
View ArticleLA COURONNE LYONNAISE, TWO WAYS
This bread originates in Lyon, and is shaped as a crown, therefore the name “couronne”. However, there are several ways to gild this lily. I am sharing two methods, the first one worked exactly the way...
View ArticleFALL LEAVES PANCH PURAN SOURDOUGH
PANCH PURAN SOURDOUGH(from the Bewitching Kitchen) 500g bread flour350g water75g starter at 100%9g salt1 tsp pinch puran spice mix Make the levain mixture about 6 hours before you plan to mix the...
View ArticleCHEDDAR & JALAPEÑO SOURDOUGH + COOKBOOK REVIEW
I am beyond excited about this blog post because not only it features one of the very best sourdough breads I’ve ever baked, but it allows me to review Elaine Boddy’s FOURTH cookbook (click here to...
View ArticleYOGURT AND PISTACHIO SOURDOUGH
Inspiration for this delicious bread came from the one and only Elaine Boddy, through her book called EVERYDAY SOURDOUGH which you can find here. I made just a few modifications in the formula (she...
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