Monthly Archives: November 2010

Sourdough with rye starter

Not the most inventive of names for a loaf, I’ll grant you, however the taste and crumb make up for the name, trust me. This combines the good structural strength from using strong white flour, with the depth of flavour … Continue reading

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Nils goes public!

The writer of a baking blog that I keep an eye on has just released an e-book of his work, which I’ve just bought, and which you can acquire a copy of yourself from his website¬†here. Nils is the blogger’s … Continue reading

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Butterscotch Banana Cake

This caught my eye a bit earlier – I’m going to try that, it sounds scrummy!

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Simple Milk Loaf

Ingredients: 1 level tsp instant yeast 350g milk at room temp 30g golden syrup 250g plain white flour 250g strong white flour 1 1/2 tsp ground salt 25g warm, melted butter Technique: Measure out the flours into a large mixing … Continue reading

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Weissbier Zwiebel Brot

For those comfortable with German, the above title will no doubt make complete sense – for non-German speakers, the title is basically ‘Wheat Beer Onion bread’. This loaf has an interesting aroma and flavour, plus a soft, ‘gummy’ crumb due … Continue reading

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Wholemeal grain loaf

Kind of a simplified version of Dan Lepard‘s Five-grain loaf from The Handmade Loaf, I’ve been a bit ‘absent’ from my dough of late, so decided to make something winter-ish and comforting. Ingredients:300g strong white100g wholemeal100g leaven (100% hydration half … Continue reading

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