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  1. Recipe: Rosemary and Olive Oil Sourdough

    Recipe: Rosemary and Olive Oil Sourdough I have made loaves using rosemary and olive oil, but until now, they've all been yeasted breads, so I thought I'd try a recipe that uses these ingredients in a white sourdough. It's not very complicated to make and the resultant loaf is very fragrant, with plenty of rosemary and olive oil coming through, and a very soft crumb. Fresh rosemary has a slightly softer texture than dried, so do use it ... Read more...
  2. Recipe: All Butter Madeleines

    Recipe: All Butter Madeleines Madeleines are quick and easy to make sponge cakes, baked in a special tray that gives them their shell shape. Perfect when you can find a quiet 10 minutes with a mug of freshly ground coffee. The recipe here is based on one by Eric Lanlard, which makes enough to fill the shells of our Madeleine trays. I've used some Fiori di Sicilia instead of the orange blossom water suggested, which gives the ... Read more...
  3. Recipe: Portuguese-Style Vanilla Custard Tarts

    Recipe: Portuguese-Style Vanilla Custard Tarts According to legend, during medieval times the convents of Portugal used large quantities of egg whites to starch clothes, such as the nuns' habits. With so many leftover egg yolks, bakeries nearby would buy them cheaply, to make Pastel de Nata – Portuguese custard tarts. Here we've used our exceptional BakeryBits Madagascan Whole Pod Vanilla Powder, giving a different flavour to the ... Read more...
  4. Recipe: Malted Caramel Slices

    Recipe: Malted Caramel Slices Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just overwhelmingly sweet and flavourless. Not so with these! A staff member at Muntons called Patsy gave me a recipe to try using their Spraymalt (dried malt extract, DME) in place of some of the sugar in the traditional recipe, in both the base and the caramel. What a ... Read more...
  5. Recipe: Roast Barley Malt Flour Loaf

    Recipe: Roast Barley Malt Flour Loaf This stunning loaf uses Dan Lepard's technique of minimal kneading, using an oiled surface. Widely adopted now, it was almost seen as heresy when he first wrote about it: a true pioneer. Method Mix the sourdough starter with the water, breaking up any lumps. Add the remaining ingredients and mix vigorously until you have a uniform dough with no dry patches. Tip the dough onto a lightly oiled ... Read more...
  6. Recipe: Malty Chocolate Fudge Bundt Cake

    Recipe: Malty Chocolate Fudge Bundt Cake A mouthful of a name, worth it though. A chocolate fudge cake made with the addition of some dried malt extract in place of some of the sugar and baked in a Bundt cake pan. Bundt cakes are becoming increasingly popular as even with no or minimal decoration, the finished cake looks great taking on the ring pattern of the mould and helping to ensure even cooking. The Bundt® pan was invented in the ... Read more...
  7. Recipe: Crusty White With Sekowa Spezial Backferment

    Recipe: Crusty White With Sekowa Spezial Backferment Sekowa Spezial Backferment is an alternative to both fast-acting yeast and sourdough starter. It is a honey-based ferment, popular in Germany, which gives many of the qualities of sourdough bread. To make this recipe, you need to have a jar of Sekowa starter made and ready in your fridge (once mixed, it will keep for weeks without feeding) - see HERE for instructions, and the method then... Read more...
  8. Recipe: Easy BBQ Burger Baps

    Recipe: Easy BBQ Burger Baps We all like to rush out at the first sign that there might be some sunshine, dust down the barbecue and savour the smells and flavours of outdoor cooking. In the UK, each sunny day may be the last for some time, so we have to make the most of it! One part of the barbecue that seems neglected is the burger bap. We seem to sacrifice quality for ease, and happily put our lovingly carbonised sausage ... Read more...
  9. Recipe: Sekowa Malted Rye Loaf

    Recipe: Sekowa Malted Rye Loaf The Germans are known the world over for their rye breads. They also have a hugely popular product called Sekowa, which is essentially a ferment not dissimilar to sourdough that they use to bake long slow fermented bread with. Unlike sourdough though, Sekowa is made using honey, organically grown peas, wheat and maize and the microorganisms are a result of spontaneous fermentation. On the face of... Read more...
  10. Recipe: Malted Sourdough Apple Crumble Muffins

    Recipe: Malted Sourdough Apple Crumble Muffins If you have a glut of apples - either from a tree in your garden or from a bargain spotted in the supermarket - here's a delightful way to use some of them up. These apple crumble muffins are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note from the dark brown sugar, but it’s the malt combined with unrefreshed sourdough starter that I think really sets them apart... Read more...

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