I call this bread 3 grains because it is built on barley levain, made with wheat flour and buckwheat flakes crust. Also, I call it rustic… well because it is rustic! My wife likes wheat based breads for their open texture and lightness. I on the other hand prefer distinctive flavours of rye or barley. The problem with these grains is that they have very little gluten so the breads based on rye or barley are usually quite dense. This…
Today I want to share my recipe for naan breads. Forget about the pre packed, shop bought variety. Try this recipe and make your own. You will never go back to the mass produced alternative.
I will continue in the sharing sweets theme and we are staying in France. This time I will share with you a recipe for Palmiers. They are great as a way of using up puff pastry trimming and off-cuts from other recipes. When savings the trimmings don’t roll them into a ball, or it will spoil carefully created layering in the pastry. Instead place the trimmings in layers and roll them into one sheet of pastry with a rolling pin….
Santa has been very kind to me last Christmas. Amongst other wonderful presents I got a madeleine baking tray. I being myself had to test it as soon as possible, regardless of any new year’s diet resolutions (not that I ever stick to any). Madeleines are small sponge cakes traditional from the Lorraine region in France. They are great for sharing at parties or as part of the afternoon tea display. Traditionally they are made with Genoise batter but I…
I am a massive fan of sourdough baking and published probably at least half a dozen sourdough related recipes already. One of my first sourdough related recipes was about creating your own sourdough starter also known as mother. My current starters are now about 2 years old and in order to keep them active and healthy I need to feed them regularly. Unless you bake a lot of bread this would normally require discarding part of the starter and feeding it…