Bake the book!

🌟🌟 Group Bake 🌟🌟

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 🌟

The Master Recipe Sourdough Collection

Baby Master Loaf p72
Baby Master Wedge Rolls p74
Master Recipe Sandwich Loaf p77
Master Recipe Bundt Pan Loaf p81
Master Recipe Pullman Loaf p84
Ends of Bags Master Loaf p86

To help, these are the links to the various pans and items that I use:

Baby master pan

Pullman tin

Or this one

Loaf tin

Loaf tin liners

Bundt tin

Oval pan

8” Dough knife

NOTE: these are the exact items that I use, these are not ads, or affiliate links, I am not paid or sponsored by any of these sellers.

Fancy joining me for lunch?

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!

Click here to book.

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!

Hopefully see you there 🥰🥰🥰

Which book?

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

New book: https://foodbodsourdough.com/my-new-book/

Current book: https://foodbodsourdough.com/my-book/

Top knot loaf…

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…

Have fun!

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.

Turning my kitchen upside down!

A shot from my first book, Whole Grain Sourdough at Home

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.