Sandor Katz, the respected fermentation revivalist, asserts that the art of fermenting food is a metaphor for cultural and political activism – a process of creating new and compelling forms from the status quo. While that’s obviously true, for me the activity of fermenting simple ingredients to make something good and nutritious to eat, also has a contemplative quality too.
In the quest for simplicity and easy to remember recipes, this sourdough loaf uses white flour and wholemeal flour in the ‘Pareto’ 80:20 ratio and the water content is 80% of the flour weight, or 80% hydration. This makes it a relatively high hydration dough, but with the right technique, handling of the dough will not be a problem.
Another simple sourdough loaf but with a higher water content. It is a little harder to handle and doesn’t rise quite as much as a lower hydration, but delivers a lighter crumb and delicious crust.
Ah, English scones. So delicious. So sophisticated as a cream tea in a fancy restaurant, or traditionally in a tea room in south-west England. So much fun at a picnic. But so full of controversy…
Really easy, healthy bread packed with seeds, loved in Denmark and eaten as the basis of open sandwiches, […]
Great for the kids – fun times making your own pizza dough and creating your own tasty toppings! […]
A simple sourdough loaf – a good starting point for new bakers. Modified from a recipe by Maurizio […]
Create your own living sourdough starter from wild yeasts present in the air – this will be a […]
Starter/ Sourdough baking starts with… a starter! Wild yeast and lactobacilli are harvested from fresh air and grow […]