Beer barm

beer barm

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 […]

Continue Reading

Rolled Oats and Apple Sourdough

This is inspired by one of the recipes from my bakery school. I remember how much I loved the smell of grated apples while making this bread at school. We grated about 10 kilos of apple altogether and it was incredible! When apples start to hit the farmers market, you […]

Continue Reading

Tahini and Brown Sugar cookies

Disclaimer!!! This is a crispy cookie and it’s got tahini in it…a lot of tahini. If you are still reading, then you’ve got to be sesame crazy like me! It’s not everyone’s cup of tea when it comes to this much sesame and tahini. A lot of people don’t mind […]

Continue Reading

Pumpkin pie rolls

This amazingly soft and warm rolls are the best thing to start fall with. I love making cinnamon rolls. Usually they are best eaten on the same day as they lose their freshness over time. But this pumpkin roll was different. It was fluffy as a cloud and that texture […]

Continue Reading

Fruit Sourdough

My weekly sourdough baking is aligned with our weekend breakfast routine. Saturday brunch, if we are home, is our most anticipated time of the week. This features my sourdough, our favorite deli spread(smoked bacon, cheese, maple syrup, butter, relish) poached eggs, avo, beans and sausages (on someday) and home brewed […]

Continue Reading

Summer Sponge Roll Cake

I use this recipe(orthodox) when I need a more stable product that I can store in fridge for a couple of days or transport to places or served in outdoors. The sponge is very stable, moist and fluffier than the one that use whipped egg whites. Rolling could be a […]

Continue Reading

Vegan custard

vegan custard

I tested this recipe just to fill my vegan doughnuts. I have recently become so fond with tofu and trying to incorporate them in to making desserts. I have used tofu in chocolate mousse and in pancakes successfully. So the fact that it’s got a a high percentage of proteins […]

Continue Reading