Rosie has worked out a great and consistent recipe for using our flour to create delicious loaves of bread. Here is her method for looking after the sourdough starter, a very simple rye sourdough, and a go-to for the wheat sourdough.
Continue reading “Rosie’s Sourdough from start to end”Tag: wheat
Ben’s birthday pancakes
Wholemeal pancakes are the next step up in pancake making. A richer flavour, as well as a richer product, these are our go-to birthday breakfast treat (although we also indulge whenever we’ve got an excess of eggs and milk!)
Continue reading “Ben’s birthday pancakes”
Tamarisk sour-dough bread
Sour-dough breads have long been common outside Britain, particularly Scandinavia, Eastern Europe and Germany. The process is akin to that of making yoghurt from milk in that the flour is partially “digested” by the sour-dough culture and this is claimed by some to make it easier for us to digest and better for you. Some people who have problems eating conventional yeast breads find this acceptable. We love the distinctive flavour although for some it is an acquired taste. You can use wheat or rye flour, but it does particularly bring out the best qualities of rye, especially if you add a little caraway seed.
Ingredients
- 500g wholemeal rye or wheat flour
- 1/2 tsp salt (adjust to your preference)
- up to 300 ml warm water (about 45°C )
- 1 tablespoon sour-dough culture
- 1 or 2 teaspoon caraway (or any other seed of your choice)
Josephine’s regular – the Grant loaf
This is the easiest and quickest bread ever. It was publicised widely during the war by Doris Grant to encourage working women to eat well on rationing. The loaf is dark, moist and delicious.
Adam’s basic wholemeal wheat loaf