Wheat and rye levain bread

This is the first time I have experimented with putting rye flour into a dough. This is going to be a new favourite recipe and flour to use, because boy does it produce a gorgeous loaf. Baked to medium – dark, the crust is full of flavour, while the inside has a lovely soft texture…

Levain culture aftercare

Refreshing your sourdough starter In a previous post I wrote about starting a levain culture. If you’re not planning on baking all the time with your sourdough starter, in between uses, you can keep your starter in the fridge. When I’m done making a levain bread, I put the entire container of culture in the…

Spaghetti aglio e olio

This super simple spaghetti recipe with garlic, chilli, lemon, parsley and olive oil is another way to showcase fresh parsley. Using only a handful of ingredients, it is a great way to put dinner on the table in less than half an hour. Ingredients Serves two 180g – 200g spaghetti (90g – 100g per person…

Parsley sauce

Meet Patrick the parsley plant! It has been 56 days since I first planted the parsley seeds that I bought from the Seed Co-operative, and they have been doing pretty well. Patrick parsley has been giving me a lot of joy to look at as he has been growing on my windowsill. I’ll definitely be…

Bagels

Making bagels has been on my baking bucket list for a while now. When we lived in New Zealand, we loved grabbing a quick bite at Best Ugly Bagels, just off Wellington’s iconic Cuba Street. I have a vivid memory of sitting at the bar outside the shop in the sun on Christmas Eve. My…

Vegetarian mee goreng with homegrown pak choi

For the most part, my pak choi plants have been coming along nicely. I have been running out of growing space however – I have some spring onions and parsley which germinated ages ago in my propagator, which I really, really need to plant out at the weekend! Some of the pak choi leaves have…

Pain de campagne

Pain de campagne is a classic white French loaf, round in shape with a firm crumb. Following on from my last post on starting a levain culture, here is a recipe for using it! The recipe for this beautiful bread is from Ken Forkish’s book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and…

Starting a levain culture

What is levain? The word levain is French for “sourdough”, originating from the Latin verb levare, meaning “to rise”. All around us are billions of active wild yeast cells and naturally occurring bacteria – in the air, in the soil, in vegetation, on us as humans – and, most importantly, in flour. Levain is a…