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!
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.