Sourdough: 1200g flour = 2 good sized crusty loaves. We eat one fresh the first day, we eat one over the next couple of days. And then I bake again. All good. But it can get a bit boring just baking the same round loaves over and over. I’d really like to make sourdough rolls, but the dough I make is really just too wet to handle. Lightbulb moment: what would happen if I were to bake it in a muffin tin???Continue reading “Easy no-knead sourdough rolls or “bruffins” (TM)”
After years of experimenting with different types of pizza this is the one that I’ve settled on. At least for now! Main components:
- Sourdough pizza dough. Recipe below, based very closely on my super-simple sourdough recipe. This is really low effort and makes a great, easy to shape dough, that works brilliantly for both pizza bases and doughballs.
- Dan Lepard’s frying pan tomato sauce.
- Garlic butter (for the dough balls). No recipe needed. Butter, fresh garlic and lots of chopped fresh parsley.
- Toppings of your choice.
Or should that be “Sourdough made. Simple”? Read on if you…
- want to be able to make great tasting, fresh easy sourdough
- whenever you want it at short notice
- on a schedule that works for you (e.g. 2 minutes work the night before and have fresh sourdough for lunch, or start in the morning for fresh sourdough the next day for breakfast)
- for just ~20 minutes of total effort to make two good size loaves
- don’t want any effort maintaining your starter (just feed once a month)
- don’t want lots of waste (no need to keep throwing half your starter away)
- want a recipe that can be easily adapted to make e.g. rolls or Sourdough pizza and dough balls
Read my blog and you’ll soon discover that I buy all of my flour from Shipton Mill. They don’t have a referral scheme that I’m aware of and I get nothing from mentioning them, but they sell great flour.
Anyways… Last time I was there I saw that they were selling Organic Fig, Spelt and Pumpkin seed flour.Continue reading “Fig, Spelt and Pumpkin Seed Soda Bread”