550 grams sourdough starter
200 grams of water at room temperature
1 tbsp malt syrup
350 grams sifted spelt flour
150 grams bread flour
100 grams whole rye flour
1/2 tbsp salt
1 1/4 cups roasted walnuts
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Adding roasted potatoes to the dough yields a bread with a tender crumb, yet the crust remains thick, chewy and crunchy. I do not favour adding commercial yeast to [...]
I love making granola, the house smells wonderful even days after you bake it and it can be kept in a jar for months, though I [...]
300 grams baked, pureed butternut squash cooled to room temperature (see instructions below)  |
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