A guide to homemade, hand laminated sourdough croissants. This takes time and patience. But at the end it is all worth it!
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.
A “must bake” in the apple season. Cooked oats make the crumb softer and buttery and the grated apples adds so much flavor.
A sourdough bread but with plenty of dried fruit folded through. It is also mildly spiced with cinnamon. Best eaten toasted with butter.
If you have ever been to Sri Lanaka and wten these you’d know how good they are. Or else just make these at home and get transported straight to the tropical island. I am using natural yeast to ferment this dough which gives it the unique lacy edges and flavor.
These sourdough pancakes are a delight to eat. The batter is fermented overnight for maximum flavor. No need of baking soda or baking powder as the air from the fermentation help these fluff up! This is already packed full of goodness but the blueberries really elevate the whole thing.
Indulgent sourdough donuts but wait! these are vegan too. Despite not having eggs or milk, these are soft airy and delicious. Fill them with jam or use my vegan custard for a game changer!
This sourdough chocolate babka is bursting with a rich chocolate filling. The nuts and brownies crumbs adds texture on top of flavor. If you are looking for a homemade treat to spoil someone, look no further.
A dairy free sourdough brioche with matcha. This brioche is soft and rich with a hint of matcha and coconut flavors coming through but not overpoweringly so!
How doesn’t love deep fried dough?
These are the best donuts I have made so far. They are naturally leavened, but not overpoweringly sour. Fill these with Jam or custard and you can forget that they are sourdough.