Celia, from Fig Jam and Lime Cordial, has declared the second week of August International Scone Week. So be it.
Of course, with my recent success with sourdough scones, I was determined to make them for this auspicious occasion. I decided to vary the recipe slightly and make sour dough date scones.
I am very excited. I have been making the best scones ever lately and it is all due to a recipe I found in a little old cook book.
In the early years of my life, I only bought cheap, pocket-sized cook books. Money is hard to come by when you are young so you spend it sparingly. I still have those old books and some of them have turned out to be real gems. The book in question is Homemade Bread, by the food editors of Farm Journal. It was first published in New York in 1969. My pocket book edition was published in 1977. Continue reading
I got the idea of making this loaf from Leon at Bread Bar None. Earlier this month Leon posted his recipe for Porridge Sourdough. I really like the sound of it so, on My Perfect Day, I decided to make it. Alas, it was not the perfect loaf of bread. Firstly, I just used the ingredients as listed by Leon without holding back any water and I found I had much, much too much water. I had to add 400g of extra flour! Then I decided to bake my bread in the wood oven and the oven was way too cold. We ended up with two very tasty flying saucers. I was determined to try again but this time in my cast iron pot, in my electric oven and watching the water very carefully.
I hate to waste food. Resources have gone into making it and the world has limited resources. Continue reading
I love making bread. It is so simple to make and yet so satisfying.
The other day, our bread cupboard was bare so I thought I had better get to it. We don’t eat that much bread during summer but it is always good to have a loaf handy for a toasted sandwich for lunch or for vegemite on toast for breakfast.
This time, I felt like making something a little substantial with seeds in it. I also decided to give my rye starter a burl as I hadn’t used it for a while. Continue reading
This recipe is from Wild Sourdough by Yoke Mardewi.
It is an amazing book but not for the reasons you may think. It has lots and lots of great sourdough loaves in it and I have made quite a few of them. But that is not what makes it amazing.
It is amazing because it is the worst edited book I have ever come across. It is so bad, I complained to the publisher (I didn’t get a response). I have never complained about a book before or since but this book is the limit. Continue reading
A while back my neighbour, Regina, casually asked, ‘Do you ever make spelt bread?’
‘I have,’ I replied.
‘It is my favourite,’ she said. I took that as a hint.
I have made this bread again. I will nail it. If you are interested here is a post on my 5th and 6th attempts.
I was reading Celia’s post, My Daily Bread, the other day and it brought a smile to my face as I realised just how different we are. When it comes to bread making, Celia seems to be happy to go with the flow… whatever will be, will be. Not me! No way! I want to be boss!! Continue reading
Bread is a marvellous thing. It doesn’t matter how many aches or how many woes you may have, when you pull a loaf of bread out of the oven and it looks like this, everything seems a little brighter. Continue reading
My foray into sourdough ciabatta is over, for the time being. Whilst I was so diverted, all the seeds and grains I had previously bought had been ignored. It was time to get them out and make something healthy and virtuous.
This recipe is vaguely based on Yoke Mardewi’s multigrain sourdough bread from her book, Wild Sourdough. I have made this recipe in various guises quite a few times. It calls for 300g of soaked grains and/or seeds (fresh and roughly crushed). You can use whatever you like. At times, I have used a combination of oats, barley, chia, quinoa, linseed (flax) and/or sunflower seeds but this time I chose a simple wheat bread. I also changed Yoke’s wholemeal to bread flour ratio – I didn’t want my bread too heavy. Continue reading