I love Sourdough Bread and want to try making my own. My request is specific flour brands that have no preservatives or additives.
I started looking on-line for recipes then realized that I had a much better source of information - all of you.
I know I will get the best information from CB...
It's very hard for me to do anything cooking related at the moment. I usually feed my starter once a week and store it in the fridge. How long can I go between feedings in the fridge?
For this starter I’d recommend a strong goat’s cheese to offset the tangy and sweet berries. The liquorice here adds an intriguing aniseed note which is lovely with the blackberries. Physalis (cape gooseberries) are quite high in pectin so the marmalade will reach a soft set. I smoked the...
I follow the normal instructions and keep and use a certain amount of my mature starter and discard the rest as the guide says, but I always end up eventually with the same amount of starter in the end. What if I need more in the future? How do I increase my starter amount without throwing off...
I'm not seeing any results or noticeable activity from my Sourdough starter. I have followed a guide religiously and used literally the exact same tools and ingredients with proper temperatures and everything. I have done feedings every 24 hours. This is what it looked like before the feeding I...
I'm making my own sourdough starter and when it's "ready" I intend to make a delicious sourdough boule. My first starter "Breddie Mercury" did not make it and passed, I made a new starter "Bread Savage" and I'm now on day 3 following a very strict recipe from Joshua Weissman, apparently he's...
Thai basil adds an aniseed flavour to the crab cakes and works well with the Scotch bonnet which has a slightly fruity taste. Whether you leave the seeds in the chilli is up to you. The burnt lime adds an interesting slightly smokey taste to the creamy avocado dressing.
Ingredients
For the...
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