Category: Fermentation
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Kefir Bread Recipe
I love the way Twitter works. In particular how ideas get propagated: across the world in an instant and inspiring new networks of enthusiastic people. And also how physical things are shared too. This kefir bread is the result of both such things. My apologies for the pics – they’re taken quickly on an iPhone…
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Cumin & rye flake pitta bread recipe
Here’s a quick and easy pitta bread recipe as requested by my kind and talented Twitter friends @evilgordon & @karlasparlour. I served it with a tasty lamb tangia slow cooked for 7 hours and which had some of the Smen I blogged about earlier. The method is one I’ve borrowed from Dan Lepard, it saves…
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How to make Smen, Moroccan fermented butter
Morocco has a special place in my heart as that’s where I had my honeymoon well over 20 years ago. Since then, I’ve maintained a keen interest in Moroccan & other North African cuisine. One of the ingredients that is traditional to this part of the world is Smen (also called sman, semneh, or sminn) which is a…
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English heritage wheat sourdough bread
These three sourdough loaves are made with Doves Farm English Wholegrain Wheat flour mixed with Shipton Mill’s Organic White Strong Flour. I made up the dough yesterday and folded it four times and about one hour intervals and then left it in the fridge overnight to retard. This morning I took the dough out of…
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Fermenting fruit vinegars at home
Once you know how to make your own vinegar you can experiment with different flavours. Last year I showed you how to make your own apple cider vinegar. This year, I experimented to see if I could use the same principles to make some blackberry and apple vinegar. I’ve also got into using Kombucha.…
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Felin Ganol – Tybalt Flour: Sourdough Bread
Romeo, the hate I bear thee can afford No better term than this,—thou art a villain Now why would you name a wheat after someone who would say that? I think this Particular Tybalt, unlike Romeo’s assailant, is more fiery in name than in nature. This is another test bake of one of the flours…
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Felin Ganol Amaretto Flour: Sourdough Bread
It’s very funny how life works. I nearly met Anne & Andrew Parry from Felin Ganol Mill last year. We were temporarily in the same room and then I had to leave the next day. That was at an ‘international’ meet up of bakers in Bethesda, North Wales. Love of bread (and food in general)…
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How to make sourdough bread simply
I wanted to do another post about making sourdough bread. Since my first How To Make Sourdough post and the Update, I’ve learnt quite a lot and continue to do so. I’ve now got more experience handling different flours and doughs. I’ve tried different ways of developing the dough, folding, kneading and no-knead. What I…
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Fermenting Revolution IV – Ethiopian Honey Wine
I’ve just racked this heady concoction into a wine box and some bottles and had my first taste. It’s just gorgeous: fragrant, rich, heady and aromatic. It’s such a simple and quick wine, I’m quite shocked we all don’t make more of it. It’s another of the delights I found in Sandor Katz’s book Wild…