A fast and fabulous recipe, I’ve taken my sourdough banana bread recipe and turned it into these tasty treats…I hope you like it…download the recipe here:
Chocolate and rye banana bread muffins…
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Fast sourdough flatbreads…
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.
Find full details here…
Have fun! Let me know if you try them xx
Which book?
I am often asked “Which of your books should I buy?’ Or “How do they differ?” 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 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 – but the feedback I’ve received from those who do is that they’re both worth having.
I hope this helps, if you have any further questions, please do contact me xx
New book: https://foodbodsourdough.com/my-new-book/
Current book: https://foodbodsourdough.com/my-book/
Top knot loaf…
I give you 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…
Have fun!
PS you can use any grains, there’s full details on how to cook them in my first 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.
Christmas, carrot and buttermilk loaf…
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!
Download the recipe here:
Sourdough herby fougasse…
🌟 herby sourdough fougasse 🌟
A tasty flatbread, with a perfect mix of soft pillowy holey parts and equally lovely crunchy edges, ideal for eating on its own, teamed with cheese, or dips, antipasti, soup, chili, or anything it can be dunked in!
I hope you like it!
By the way, the fougasse freezes and defrosts perfectly…allow it to fully cool then wrap it to freeze it. To defrost, place it, uncovered, on a rack to defrost for 2-3 hours then serve. For best results heat it briefly in the oven to crisp up the edges again.
Click here for the full details:
Your amazing loaves!
It seems that my cheese and chilli/chile flake loaf has been a success! Check out all of these bakes, and these are only the ones I could capture…there was even more in amongst Instagram stories… thank you all!
Did you try it? Did you like it?? Do let me know, and do send me your photos if I’ve missed them xx
Cheese and chilli/Chile flake loaf…
If you like bread, and you like cheese, you’ll love this! Add in a bit of chilli heat, to a level of your choice, and you’ve got this loaf of joy!
In this recipe, the dough is laminated, and spread with small chunks of cheese, rolled up into a fat sausage to prove again, before baking. The cheese creates pockets of melted brilliance inside the loaf…I challenge you to eat only one slice!
This loaf was created as an oval, but will also work as a round loaf or in a large loaf tin.
Download your copy of the recipe here, print it out and keep it to go with your book:
I hope you’ll give this a go, and please do tag me if you post it online and come back and comment here and let others know how you got on…
Don’t forget to follow this blog for updates and the next bonus recipe, coming soon…happy baking!
Turning my kitchen upside down!
One of the many things I’ve learned about writing my books has been about the importance of good photography, and a good photographer! I was lucky enough to be able to hand pick my photographer so I could choose James: someone local, and someone I liked – which is very necessary as you spend a lot of time together, and it gets exhausting which can test any relationship!
Luckily, James and I created a great working partnership, he quickly understood what I wanted and that I wanted the photographs in my books to look like my bread, with no tricks, no fake finishes, just my bread in all its glory, and we quickly became an efficient working team.
He arrived with lots of kit and completely took over my home, which disturbed Bob, my dog, somewhat, but it worked perfectly to be in my space, using my kitchen and all of the equipment and things that I use daily for making sourdough.
It’s not every day you have a huge camera hanging off a tripod over your main working space!
I love the photographs James has produced, and hope you do too.
The Sourdough Whisperer Bonus Collection 