…takes home baking to a whole new level
Click on the link to jump straight to recipe… Flat bread Coconut pancakes Crackers Vegetable/Fish/Chicken/Beef parcels Waffles Pasta If you are an enthusiastic sourdough baker then chances are that you are dealing with the awkward situation of discarding excess starter/levain and feeling guilty about the wastage. This was a major […]
I keep getting many questions from home-bakers, about measurements, dough consistency, mixing and proofing mostly with regard to sourdough recipes. So I decided that it will be helpful to create a post that address all the basics in one place about “baking sourdough at home”. This is for anyone who […]
A magical formula to take your sourdough to the next level! Barm is usually found in the brewing terminology, used to identify the form or scum formed on the top of a fermenting liquid, like beer or wine. This barm has been used as the levain in the process of […]
This post is about making and maintaining a sourdough starter. Mainly aiming for newbies (like myself 4 years ago) and anyone who is interested in natural levain. But if you are a pro, please feel free to read and help me improve the contents. All ideas, suggestions and proposals are […]
