Okay, let’s do this…over the next few months, I propose that we work our way through the new book together. This will enable people to bake at their own level and pace, choose which recipe they want to bake and when, and share them along the way. Please ask questions and share outcomes.
Let’s start from the beginning with the master recipe collection; most of you have baked a version of my master recipe, some have baked several, I hope this will be your chance to try it in a different form. Happy baking gang!
🌟 Use the hashtags #thesourdoughwhisperer #groupbake when you share your bakes 🌟
Who fancies joining me for lunch….? For a long time I’ve wanted to organise some kind of get together for lots of us to be able to meet in person, but the world has had other ideas….NOW we can do it…
So…I invite you to join me for…
🌟🌟🌟🌟 a day of ‘foodbod, flour and food’ 🌟🌟🌟🌟
Join me, and Bertie Matthews from Matthews Cotswold Flour, on 3rd May in the heart of the beautiful Cotswolds, just up the road from his flour mill. There will be us, and you, some short talks, but mostly a chance to mingle and meet us and one another and talk and chat and laugh and share IN PERSON finally, plus enjoy some fantastic food in a fabulous venue.
And, if that isn’t enough, there’s a chance of a mill tour (hence the glamorous photo of me when I was there!), and you’ll go away with a goodie bag filled with gifts from me, and the guys at Cotswold Flour, and a copy of delicious. magazine, and the chance to win one of our sourdough boxes.
How good does that sound???
So if you fancy joining us, use the link below to book your place. I can’t wait to meet lots of you!
Please note that numbers are limited so please do grab a place if you want to come. If you would like to come but can’t on this occasion or plan to visit the UK at a later date, I promise that I will be planing more events later in the year, I want to meet as many of you as I can!
Firstly, can I say a HUGE thank you to everyone who has ordered and received their books in the US this week, it’s amazing to see my books arriving in so many lovely bakers homes. They will arrive in the UK and other countries very very soon…
In the meantime, here’s another bonus recipe to say thank you and to keep you busy, using one of my favourite mixes: cheese and zaatar. I hope you like it! Just look at the swirl of za’atar and the tunnels of cheese…sooooooo good!
Welcome to another bonus recipe! The arrival of my book is literally round the corner, the excitement is real!!! So in the meantime, how about a special breakfast this weekend…I give you my blueberry and goats cheese waffles…
If you don’t like goats cheese, swap it for cream cheese or leave it out completely. If you don’t have a waffle maker, use the batter to make pancakes instead. If you prefer something sweeter, throw in some chocolate chips, the possibilities are endless…
My book will be released in the US on the 15th February (perfect for a Valentines gift) and will follow in the UK and other countries a few weeks later. If you’d like to be among the first to receive one in the UK (and have it pre signed!), order from EcoBakerUK, and support a small business at the same time…happy baking all!
How about some fast tasty sourdough flatbreads? These can be used as naan breads, wraps, manaeesh, and easy fast pizza bases. They are great eaten immediately, or can be reheated and refreshed perfectly in the toaster!
You can feed your starter for the job, or use discard if you’ve been making a new starter. The starter provides flavour and texture in these flatbreads rather than lift.
As the date for the release of my new book approaches I’ve been asked several times: ‘Which of your books should I buy?’
So if you’re wondering that, I thought I’d endeavour to provide an answer…
Both of my books are good for anyone starting out with sourdough, but they are also equally good for anyone who already makes sourdough as both have lots of different recipes and ideas.
My first book introduces sourdough and includes full details about what a starter is, and how to make one; it then goes into detail about wholegrain/wholemeal flours and ancient grains and heritage flours (spelt, emmer, einkorn, khorasan, rye), what they are, how they differ and how they behave in starters.
It then introduces my master recipe with lots of detail and answers all the questions you may have as you make sourdough. The book also discusses how the different flours will behave in doughs.
The recipes that follow include all of these flours too, in varying quantities, with tips about how the doughs will feel and behave, adding extras into doughs and handling doughs differently to make other things. They include full sized loaves, baby loaves, rolls, sandwich loaves, coil filled rolls, focaccia, same day recipes and crackers.
My new second book benefits from the fact that I’ve done even more sourdough making and baking in my kitchen since my first book, utilizing the help and guidance I’ve been able to give others. I learn more about this wonderful world daily and this is what I’ve worked hard to share.
This book also introduces sourdough and starters but goes into more detail about managing and using your starters. I spent a lot of time testing ideas, timescales and experimenting with my starters; pushing the boundaries of how I’ve used them in the past to be able to share different timetables and give you full confidence in using your starter.
This book also includes my master recipe, but with even more details and tips to help bakers with frequently asked questions, new timetables, and as much of information from my sourdough brain as I could download onto the page. It focuses on the freedom and confidence to know that the dough does not need to control you but that you are fully in control of the DOUGH, and how it to make that happen.
The recipes that follow are full of flavours, and shapes, and different timings. The recipes, all different from the first book, include full size loaves, baby loaves, enriched doughs, spices, fillings, same day recipes, focaccia, pizza, rolls, ciabatta, and more.
These books compliment one another, and both also work perfectly as stand alone books. Bakers do not need to have both – unless they want to of course 🙂
(You should find that the price of the first one is reduced now that there’s a new one coming too, and the new one will have offers on, so you could always get both if don’t already have the first one… 😉☺️)
I hope this helps, if you have any further questions, please do contact me xx
Welcome back! Happy New Year! Let get this year started the best way we know how: let’s bake together!
2022 not only signifies a whole new year of 365 days of fabulous sourdough possibilities ahead of us, but also the arrival of my book – so exciting!
In celebration of the date inching closer, I give you my next bonus recipe: my top knot loaf. With this loaf you will be handling the dough in a way and at a point that may feel a bit scary, but go with it, it’s great fun, and worth being brave…you’ll find step by step photos in the recipe…
PS you can use any grains, there’s full details on how to cook them in my current book, or, if you can’t find any grains, you can use seeds. I have been asked if you could use oats, but if you use oats they will soak up water and change the consistency of the dough.
If you’ve got mincemeat to use up, this one is for you!
Welcome to my third bonus recipe….I know I’m repeating myself, but I really do love this recipe! I was so pleased with it when I first created it, it turned out even better than I hoped. Like so many of my recipes, this was the result of using up leftovers and wondering what it would create. So, I give you, my ‘Christmas Carrot and Buttermilk Loaf’.
In the dough I used up some leftover mincemeat from making mince pies at Christmas, hence the name, and added in some leftover grated carrots with the idea that it might produce a carrot cake outcome, and as I spotted half a pot of buttermilk in my fridge that also needed using up, that got thrown into the dough too! And the outcome is a light, flavoursome loaf, with a slight sweetness, studded with dried fruits from the mincemeat, and all creating a wonderful texture. If you don’t have mincemeat I’ve provided alternative options.
I really hope you like it, and I hope it makes you feel festive. Happy baking all!