Russian Rye Bread

Sourdough Rye 31%  166g Water 62%  333g Mature Starter 10%  54g Paste Rye 69%  370g Water 42%  225g Salt 1.50%  8g Sourdough 93%  499g Yield 206%  1106g   Added 30g rye kimbles and 20g pumpkin seeds in place of rye flour, also added raisins – my attempt at this bread wasn’t perfect, but it made…

Hugh Fearnley-Whittingstall’s Sourdough

This has to be a foolproof recipe to a good sourdough loaf. Found via Guardian. I used a plastic proving basket to get the ring effect and added sunflower seeds at the bottom, this might need some revision as the seeds came loose from the bread easily. Made with Shipton Mill Sunflower and Wheat Flour,…

River Cottage Spring Rhubarb Relish

Toying with the idea of making more delicious Rhubarb and Honey for my breakfasts or trying something new, I decided on the later (in hope of getting one more batch of rhubarb to make a years supply of the R&H). This is by Pam Corbin and features in the Preserves Handbook. I didn’t have any…

Roasted Purple Sprouting Broccoli with Parmesan and Garlic

Yum, yum, yum. I love Purple Sprouting Broccoli (PSB) and can eat bowls of it. Check this really simple dish out – just mix the ‘dressing’ in the roast dish and add the PSB, cook for 15-odd minutes and folia! Found at All Recipes. 500g purple sprouting broccoli, trimmed 2 tablespoons olive oil 3 tablespoons…

Käsekuchen (German Cheesecake)

Käsekuchen is a particular favourite of mine and I always seek it out when in Berlin or Southern Germany. Its less sweet than the American counterpart, thicker and, I believe, much more sophisticated. I like it plain with a touch of lemon – no sultanas for me. So whats got me making this? I came…

Bread Matters Sourdough

We’ve had a sourdough starter going for around 5 months. Here is the recipe i use when making sourdough, its from Bread Matters. Making a wheat Production Sourdough [PS] or ‘Production Leaven’ 80 g  Sourdough Starter (this is the stuff that i’ve been feeding for months) 200 g  Wholemeal wheat flour 100 g  Water (at…