When friendship sours...

When friendship sours...

Classic White and Mixed-Flour Sourdough Breads

What better way to spend a wet Easter weekend than teaching a friend to bake the most satisfying of slow foods, sourdough bread.

From starters to poolish, bannetons to oven spring, we took our friend through a step-by-step guide to creating this incredible 'artisan' bread in the comfort of your own home. We used our trusty 'go-to' recipe, Sourdough Pain Naturel, from The Weekend Bakery. It's incredibly reliable and, if followed (almost) to the letter, will produce a perfectly crusty, chewy loaf every single time. (We bake at 230 degrees centigrade in an enamelled cast iron pot for 40 minutes. 30 minutes lid on (with a generous spray of water) and 10 minutes lid off.) 

Alongside this white flour classic we also made a 20% rye version, making the poolish with dark rye flour, for a mouth-watering nutty finish.

When the weather is determined to keep you indoors, slow-down, put the radio on, get a pot of tea on the go and dig in for the next 18 hours...

It's a tie... we're having fish pie.

It's a tie... we're having fish pie.

When life gives you bag ends...

When life gives you bag ends...