This bread is a miracle. You begin by mixing an impossibly wet dough and leave it to ferment overnight. The next morning you look in the bowl and think ‘there is no way this bubbly, amorphous gloop will make decent ciabatta’. You keep faith and turn it out onto a piece of cling film, dusted with flour and stuck to the work surface with a spritz of water and, with a plastic bowl scraper you shape
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Pumpernickel sourdough
This is a classic, aromatic, malty pumpernickel. It is easy to make and the malty grains make it smell wonderful as it cooks. This bread goes really well with smoked salmon, shavings of Comté cheese, and toppings such as hard-boiled eggs, capers, gherkins and dill.
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Rye and seed sourdough
Making sourdough bread
First steps……
Good bread is made from three ingredients: flour, salt and water. What distinguished good bread from bad is the method used to make it.
Making sourdough is all about perfecting the method. In most sourdough recipes the ingredients list is short – flour, salt and water - but the method is long and nuanced.
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Summer buckwheat, apple and hazelnut porridge
This is a lovely porridge to make as the seasons change and we move into the warmer summer months. Buckwheat is a wholegrain and is rich in dietary fibre and micronutrients. It is also filling and makes an ideal breakfast for both children and adults.
Read MoreGranola
This recipe is my go to basic recipe for granola. It is quick to make and can be varied according to the nuts, seeds and dried fruit you have available. The important thing is to keep the ratio of the ingredients the same.
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