Spiced Fruit Sourdough Loaf

RECIPE: I was getting bored with making plain white sourdough each week, so I decided to try something different. This fruit loaf was also from Bourke Street Bakery and is based on their white sourdough loaf. PREPARATION: I had great difficulty getting the dough to the stage where it had a window. I took it…

Another Sourdough bread

RECIPE: I somehow missed that my last post was my 100th since I started this blog! Oh well. I was keen to try a different recipe for sourdough to see if it was much different – if it worked I’d have another recipe in my repertoire, and one that required preparation at alternative times to…

Sourdough bread

RECIPE: It’s been a big build-up but the sourdough has finally been baked. I have several recipes for sourdough, but decided to use the one from my Bourke Street Bakery cookbook and made no alterations. I’ve baked the bread twice now, and most of the photos are from the second bake. The buttered bread in…

Sourdough starter

RECIPE: I realised I should probably provide the recipe for sourdough starter I’m using, since I’ve been publishing all sorts of recipes using the starter discard. I tweaked the recipe with a suggestion from another cookbook by adding a few sticks of chopped rhubarb to the initial batch of starter. This helps to trigger the…

Sourdough pasta

RECIPE: Another tester for ways to use up sourdough starter discard. I generally followed the recipe, but did add a little water during the kneading process. PREPARATION: The dough was really dry and hard to knead. It turns out that semolina is not the same thing as semola. Semola has a much finer grind –…

Date, Pecan & Berry Muffins

RECIPE: Continuing the project to not discard sourdough discard, I tried this recipe for muffins. I substituted pecans for walnuts because I don’t like walnuts, and it’s pretty much impossible to find fresh or frozen cranberries in Australia, so I used frozen raspberries and blueberries. They were good substitutes – mix and match as you…