Monthly Archives: July 2013

Some recipes call for a starter, a batter like mixture of flour, yeast and water which is then added to the dough mixture. Others use “old’ dough, a small piece of bread dough which is put aside and added to … Continue reading →

I’ve wanted to make a sour dough for ages, but been put off so far by lack of organisation. A good sour dough needs a starter that has matured for a number of days rather than just overnight like some … Continue reading →

There are quite a few different potato bread recipes. I’ve tasted some before but never made my own so decided to give this one a go. 2 medium potatoes, peeled, about 500g 2 teaspoons dry yeast 375g strong white flour … Continue reading →

I was flicking through the recipes, trying to decide what to make today, and this one jumped out. Its 30C outside so what a perfect way to enjoy chocolate without the sticky mess summer normally makes of it. Note the … Continue reading →

Ciabatta literally means slipper in Italian and refers to the elongated and flat shape of this loaf. There are many variations of the recipe depending on the region of Italy, but this one (which according to Wikipedia is known as … Continue reading →