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Tag: sourdough

A blue pottery plate with four crispbreads on it. You can barely see the crispbreads because they are covered in lettuce, tomatoes, artichoke hears and black bits of pickled eggplants.

Sourdough Crispbread

There’s something about sourdough – the simplest of ingredients, the living culture, the soft resilience of the dough as you handle it, the mindfulness in being a day ahead of need – no matter how busy I get it’s worth it. But therein lies the danger. I really do need to cut down the amount of bread I eat! A jar of sourdough crispbread on the shelf stretches the time…

Two circles of pita dough rolled out on a floured benchtop.

Sourdough Pita Pockets for Lunchboxes

I make two wholemeal pita pockets fresh every morning for my grandkids’ lunchboxes. It sounds like it entitles me to grandma of the year award, but in fact it’s so ridiculously fast and easy. It’s one of the favourite things of my day. It’s like giving a fresh, warm, soft, wholemeal morning hug. And as a nice little side benefit, it eliminates the problem of getting rid of plastic bread…

Very Inauthentic Pumpkin Wat with Sourdough Injera

These very inauthentic teff-less injera have become somewhat of a staple in our house, preferred to chapati for going with curry, preferred to flatbread for going with tagines, preferred to crepes for going with creamy garlic mushrooms. And all the better because, if you have sourdough starter, they are practically instant. Recipe:

Pumpkin and Macadamia Sourdough Scrolls

The macadamias are just getting cured enough to start using now, and the pumpkin stack on the verandah shows no signs of going down. This recipe makes 10. That many is easy to make and they are at their best fresh. And they are a bit too good. If you make more everyone will just eat them, and unless you have a big household you really can’t call 20 in…

A Busy Person’s Sourdough

For several years now through busy times and camping holidays and all the inevitable ordinary routine-breakers of life, baking our own bread has made the cut – something worth doing even when time is the most precious commodity going and a zillion other things are barking for attention. Which is a bit intriguing.

Fig and Rosemary Schiacciata

This fig and rosemary schiacciata (or focaccia? I’m not sure of the difference) was recipe-writing worthy. It starts with a sourdough and a rosemary infused honey oil, for which you need almost no time for making but at least 10 hours or so for proving. So this is a magnificent weekend brunch that fits with a lazy Sunday morning, but you need to remember to start it the night before.