Cocoa peanut butter and chilli flake loaf…
Foodbod Sourdough
by foodbodsourdough
1M ago
Welcome to my cocoa peanut butter and chili flakes loaf! This is a play on my chocolate and chili flake loaf and my peanut butter loaf, which you’ll find in my first book, Whole Grain Sourdough at Home. Adding peanut butter to my standard sourdough recipe brings a wonderful richness to the dough and the loaf, the loaf will be slightly crusty with a soft inside, plus the oils mean the loaf lasts longer. The dough will be sticky initially but as the peanut butter mixes through the dough it becomes silky and smooth. The chilli flakes add a warm kick to the loaf, you can make this hotter if you p ..read more
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Understanding how to manage your dough making..
Foodbod Sourdough
by foodbodsourdough
1M ago
If you would like to understand exactly how to manage your dough making, control the timing, and work WITH your room temperature and not against it, you can hear me explaining all of this and more in my latest podcast episode. I explain exactly how I manage my dough making and how you can too. AND I’ve got new recipes for you – including this focaccia! Listen here and enjoy! Or on Apple, Podbean, Spotify, Amazon, Google and other platforms. Brought you in partnership with Matthews Cotswold Flour and Shanas Sourdough. For everything you need to make fabulous sourdough: we’ve got you covered ..read more
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The new season of my podcast starts HERE and we’re talking SOURDOUGH!
Foodbod Sourdough
by foodbodsourdough
2M ago
I am very excited to announce the new season of my podcast, The Foodbod Pod, and this year we’re packing in LOTS of sourdough chat. Recipes, answers, hints, tips, we’ve got them all. Listen from the links below to hear what we’ll be bringing you – and my latest bigs news Listen here and enjoy! Or on Apple, Podbean, Spotify, Amazon, Google and other platforms. Brought you in partnership with Matthews Cotswold Flour and Shanas Sourdough. For everything you need to make fabulous sourdough: we’ve got you covered ..read more
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Making a wholewheat/wholemeal starter
Foodbod Sourdough
by foodbodsourdough
2M ago
You can make a starter from any wheat based flour. The following photos in this post will show you what the stages of a wholewheat starter may look like as you make it across 7 days. These are a guide as things may look a little different in your kitchen with your flour. This has been made using the steps and process you’ll find on my ‘how to make a starter’ page and in my full video. Day 1 The first mix will be a thick paste Day 2 By the second day it will have relaxed and spread a little and the surface may have become darker, this is normal. This will happen with my wholegrain flour. Day 3 ..read more
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Hot cross loaf
Foodbod Sourdough
by foodbodsourdough
2M ago
I made the dough for this loaf and baked it in a sandwich tin, but it could also be used to make buns in the same way as my hot cross buns. I have used oat milk and maple syrup so this loaf is ideal as a vegan option, you could also use milk of your choice and honey if you’d prefer. Makes 1 loaf or 12 rolls Ingredients for the dough 50 g active starter 375 g oat milk 500 g strong white bread flour 150 g mixed dried fruits and peels 50 g maple syrup 7 g salt, or to taste 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground allspice Optional for the criss cross design 50 g plain/all p ..read more
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BIG NEWS!!
Foodbod Sourdough
by foodbodsourdough
3M ago
PLEASE READ Exciting news for all sourdough bakers: Season 2 of my podcast, The Foodbod Pod, is about to begin and this year we’re focusing heavily on our glorious SOURDOUGH! Yes! If you love sourdough, have questions, love my tips, fancy expanding your sourdough knowledge and listening to me chat all about it, you’re going to love it! It’s going to be FABULOUS! You’ll find various links below where you can listen to all of last season episodes and subscribe ready for the upcoming season. And and and…we return this year with our partner and sponsor Matthews Cotswold Flour and a brand new ..read more
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A plea to stop over heating starters…
Foodbod Sourdough
by foodbodsourdough
5M ago
This is a copy of a post I added to my Facebook page that I am copying here because I want it logged on my website too… This autumn and into winter, I have seen a real trend for overheating starters, and consequently many poor starters are over fermenting, and getting thin and hungry as a result from being too warm for too long. The fact is: A thin starter is a weak starter and will not lift a dough. And by putting starters in so much warmth for so long that’s what will happen. So please pass this onto anyone you think it might help: First and fore mostly, please tell anyone that you see doin ..read more
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How to make a sourdough starter, the full step by step video…
Foodbod Sourdough
by foodbodsourdough
7M ago
You can now watch the full steps of how to make a sourdough starter on my YouTube channel, everything you need to know all in one place! Find it HERE Happy making ..read more
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Tips, reminders and reassurances for your dough making…
Foodbod Sourdough
by foodbodsourdough
8M ago
Some top tips for your dough making… Give your dough the time it needs to fully prove. Watch your dough and not the clock, this is key to ensuring the dough proves as it needs to. Don’t leave dough on the oven overnight with the light on, it’s too warm for too long and it will over prove. Give your dough time to double overnight; depending on the temperature overnight this may take shorter or longer than my usual times stated in my master recipe. But if your dough does over prove, use it to make fabulous focaccia or flatbreads. NEVER EVER throw dough away, always use it. If you dough ..read more
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How I line my Pullman pans for making sandwich loaves..
Foodbod Sourdough
by foodbodsourdough
1y ago
I use pullman pans a lot in my recipe and when I first got my pullman loaf pans/tins I didn’t need to line them, but as time has gone on and the coating has started to come away, I find it best to line my pans and the video below shows how I do it. I use good quality parchment paper, the paper is already 30 cm wide, which is perfect for folding all the way over the top of the pan, and I cut it to 40 cm long, this makes it a perfect size for doing this. When you finish baking and you remove your loaf from the pan, if you then carefully remove the paper from the loaf you can use it many more ti ..read more
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