I just had two spots open up for tonight’s Introduction to Sourdough Workshop at 6pm. Class is two and a half hours, includes dinner with wine, hands on time, seeing the sourdough process from start to finish, and an extensive recipe pack to take home. Class is $85, get in touch with me directly if you’d like to come and join the fun! #yeg#yegfood#therubyapron#sourdough#learntobake#realbreadalberta#realbread
Our Foodstore is a delighted stockist of some of the finest local Artisan breads Tasmania has to offer. With @manubreadtasmania, @sandyssourdough, Garwood's Bakery and Kathy’s Sourdough on show you will be sure to find the perfect bread for any occasion.
More test kitchen today. Asiago sourdough bagel!
Our naturally leavened bagel baked with asiago cheese. Robb toasted it up, slathered it with Kerrygold Irish butter and sprinkled it with all the seeds.
It's crispy, crunchy, salty, buttery, sour heaven!
Хлеб из смеси цельнозерновой полбы и пшеничной муки на ржаной закваске по рецепту Casper Andre Lugg & Martin Ivar Hveem Fjeld. Эти норвежцы выпекают хлеб по старым рецептам бомбического вкуса. #sourdough
Blancmange? Thick Angel Delight? Sheep's innards? A baby Jabba? No - my experimental sourdough, with a hint of beetroot, plus fennel, caraway, and coriander. Half spelt flour, obviously. But will it rise to the challenge in the morning? Will it give me nightmares before then? #sourdough#baking#dough#bread
Crumb from the other day. Taking the bulk fermentation a bit too far, making the dough structure tighter. Had I shaped it an hour earlier, the structure and tension would probably have been enough still, to hold its weight.
Each alveoli would have had more gas after the second rise.
The crumbsession goes on! 🤓
I did not have high hopes for these loaves. I had to shape them without any time for a pre-shape, as my kids were desperate for a swim, and during shaping I was being watched by a houseguest, so the pressure was on. Rushed through it, whacked them straight into the fridge without any resting on the bench, and hoped for the best. Scored them this morning with a box cutter (lame still a week away 😱) ... and, against all the odds, they’re looking pretty good!
A homage to our breakfast of the last couple of months - grilled cheese on wholewheat sourdough w/ homemade kimchi 🙏❤️ The kimchi is all over now... (We shouldn’t have gifted it for christmas 😣) but bring on tomato kasundi season! 🍅🍅🍅 p.s. thank you for the glorious kimchi guidance in your book @thefermentary #homegrown#homemade#wholegrain#sourdough#wildferment#seasonalfood#localfood
Best Sour dough in process 🤗 and by far the easiest and most delish recipe i've tried. 3 1/2 cup of organic unbleached flour, 2 cups of organic kifir, 1tsp of baking soda, 1/2tsp of salt (add all the ingredients in stand blender and stir until the dough forms a ball about 7min on stir on kitchenaid. One at the time add 4tbs of organic sunflower or olive oil. Make sure you stir in between each tables spoon of oil. Let the dough rest on the counter covered for 30 min. The dough is very sticky so oil your hands when working.
Ps the best part is that you can use ur hands to shape your dough 💪. Best dough for stuffing meat and frying. Chrispy on the outside soft and tender inside. #easyrecipes#sourdough#friedfood#belyashi#organic#healthyfood#eggfree