Showing all 7 results

  • WEDNESDAY 19th June

    ‘Echt’ treats

    Sultana-pearl sugar or cinnamon twirls

    All my treats are made with a young sourdough and a slow fermented yeast poolish
    ALLERGENS: DAIRY, GLUTEN, EGG

  • Sourdough workshops , WEDNESDAY 19th June

    10th July. How to look after your Sourdough starter.

    In this evening workshop you learn how to look after your sourdough starter and shape your own fougasse and pizza bases to take home.

    I will share my starter with you, you will feed and mix your own and we talk about all the practical and scientific things you need to look after it. A strong starter is the first step …

  • Sourdough workshops , WEDNESDAY 19th June

    Beginners Sourdough bread making

    In this 5 hour workshop you will learn how to maintain your sourdough starter and make your own country loaf dough.
    You learn how to shape the dough and take two shaped loaves home for baking alongside some pizza dough at night or the following morning.

    This course will provide you with a foundation knowledge of the process of making, fermenting …

  • WEDNESDAY 19th June , WEDNESDAY 26th June

    Country loaf (sourdough)

    My Country loaf is made with sprayfree white flour from our local mill and 15% organic, freshly milled wholemeal flour.

     

     

  • WEDNESDAY 19th June

    Organic wholemeal Rhineland (Sourdough)

    This loaf is close to my heart.
    In my opinion it is the moistest, healthiest and best ‘keeper’ of all my loaves.
    I love it on so many levels:
    *The fact that it is local- I pick up the rye and wheat grain from Scottsburn farm in Methven.
    *I mill all the flour for this loaf myself- so it is truly whole grain. Freshly …

  • WEDNESDAY 19th June , WEDNESDAY 26th June

    Sourdough Foccacia

    Sourdough Foccacia is made with a sprayfree flour. It is a soft bread which works well for open sandwiches
    INGREDIENTS: WHEAT FLOUR, OLIVE OIL
    ALLERGENS: GLUTEN. NUTS AND SESAME PROCESSED IN SAME KITCHEN

  • WEDNESDAY 19th June

    Sourdough Sandwich (Seed or plain)

    TOASTED SEEDS : The seeded sandwich bread combines the nutty flavour of the seeds with a lovely soft textured sourdough crumb.

    INGREDIENTS: WHEAT FLOUR, IODISED SEA SALT, PUMPKIN/SUNFLOWER/SESAME/POPPY/
    LINSEEDS.
    ALLERGENS GLUTEN, SESAME