Wholemeal sourdough loaf


I made this bread ages ago.  At the time, I decided to post the recipe but I never got around to it.  I decided to because I don’t have a wholemeal sourdough post and I feel that means my Sourdough category is lacking.  I know there are a few people out there who make their sourdough bread using my technique and I wouldn’t want them to go elsewhere looking for a recipe. 🙂 Continue reading

In My Kitchen – March 2016


In my kitchen:

Is a beeswax and cotton re-usable food wrap.  It was a gift from our friends, Sue and Matt.  They have just come home from their annual pilgrimage to New Zealand.  Wax wraps are marketed as a way to reduce plastic waste (which has gotta be good).  According to the spiel, they are ideal for wrapping sandwiches, cheese, salami, etc.  I just love the design.  Sue tells me the flower is Pohutukawa and the bird is a Tui.  If I hadn’t seen the names written down, I would still be scratching my head. Continue reading

Quinoa spelt sourdough


I haven’t been baking much bread lately.  We don’t seem to eat as much in summer as we do in winter but, the other day, I noticed Maus hogging into some white commercial bread I bought for the stuffing of our Christmas turkey.  The sight made me feel guilty so I resolved to make some bread for her.   Out came the starters. Continue reading

Walnut Spelt Sourdough Loaf

IMG_1068 copyThis 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

Cracked Wheat Sourdough

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