Naturally leavened sweet, sticky, soft pieces of bread glued together with caramel, buttery goodness so you can pull them apart as you dig in with a cup of hot beverage in your other hand!
The iconic and the must have Easter treat. These are the traditional Hot cross buns but naturally leavened for extra flavor and goodness. Makes a perfect treat for breakfast, brunch or tea.
A naturally leavened bread with a higher % of water. This results in a gelatinous, open crumb witch is pleasantly more chewier than you normal bread. I follow a process that involved minimal kneading!
A sourdough fruit loaf with a soft crumb that is full of dried fruit and lightly scented with Orange zest. perfect for your morning toast. All this needs is a good slathering of butter!
The ultimate sourdough brioche. Yes this ticks all the boxes, just like any other soft, ultra rich, buttery brioche but with also an added advantage of natural yeast and nutrients from slow fermentation! Worth a try!
This is my guide to making sourdough baguettes at home. These are higher in hydration than regular baguettes and hence the open and light crumb structure which is perfect for sandwiches and dunking alike.
These are my sourdough dinner rolls with a herby twist. The butter is induced with Thyme and then incorporated to make these fluffy rolls. You can also use other herbs like Rosemary or Sage. Perfect as a side dish or use to make sliders
This festive doughy wreath brings Christmas to your table. With all the cranberries, orange marzipan and the orange glaze, this really ticks all the boxes for me.
A babka is a great vehicle to pack you favorite filling. This one is full of homemade sweet and sour pear jam and walnuts. My favorite babka flavor after the chocolate that is!
How to add more flavor to your pizza or focaccia dough? This little trick is exactly what you are looking for. Use your favorite beer and see if you can detect the flavor notes in the baked dough. I love this kind of experiments.